Description
This is a 100% Chardonnay MCC. Whole bunches were carefully pressed. The cuvee underwent both a natural primary fermentation and natural malolactic fermentation, after which it evolved on the primary lees for a period of 6 months without the involvement of additives. After a controlled 2nd fermentation in the bottle, an extended 3 year period of yeast contact was allowed to ensure maximum development of this exceptional Méthode Cap Classique.
Alcohol: 12.5 %
Residual sugar: 1.5 g/L
VA: 0.6 g/L
pH: 3.45
Total Acid: 5.0 g/L
