in the vineyard : The grapes were handpicked from low-trellised vineyards in the Stellenbosch region. The vineyards were planted at altitudes ranging between 120 and 220 metres above sea level, at densities of 3 333 and 3 704 vines per ha.
in the cellar : The yield of 8-9 ton per ha was whole bunch pressed and placed into baskets to prevent bruising. In the cellar, the grapes were crushed, de-stemmed and the juice settled overnight at 12ºC. The clear juice was racked the following morning and inoculated with Prisse de Mousse yeast, a French yeast strain which results in the typical yeasty character of a fine Méthode Champenoise-style sparkling wine. The wine was cold fermented at 15-16ºC and the base wine underwent malolactic fermentation. Secondary fermentation took place in the cool controlled climate of the maturation cellar after which the wine was left to mature on the lees for a period of 58 months. The sediment was removed by the traditional method of remuage and degorgement.