Rich aromas of fresh lime and ripe apricot fruit on the nose. An exciting fine mousse with an explosion of tangerines on the palate. Great brioche and yeast complexity broaden the palate, leading to a long, elegant finish.
The Blanc de Blancs remains one of our stalwart favourites, a darling amongst our legion of bubbly fans and testimony to the outstanding Méthode Cap Classiqueterroircharacteristics of our Robertson estate. Only the highest quality juice (tête de cuvée) was selected for fermentation.
Produced in our Méthode Cap Classique cellar in Robertson.
CELLAR TREATMENT: Whole bunch pressing ensures fractional recovery. Only the cuvée juice (premium quality juice) was selected for fermentation. Of the cuvée, 50% was fermented in specific Piece Champenoise 205L barrels to ensure richness and extra dimension of flavour and creamy texture. Only 7% new barrels are added each year to the balance of older barrels to ensure harmony of the wood integration during fermentation. After fermentation, the wine was aged in barrels for 3 months, and then selectively blended with other parcels of the best Chardonnay, that were fermented in stainless steel. The final blended base wine was then bottled for the second fermentation with yeast contact of at least 36 months before degorgement.
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