Culinaria Brut Méthode Cap Classique
R 195.00
excludes shipping
10% less when you buy 6 bottles!
Made from Chenin Blanc, this South African interpretation of France’s famous Champagne wines offer notes of green pear, Granny Smith apples, lime and grapefruit. The palate is crisp with beautiful fine bubbles due to the secondary fermentation in the bottle and a fresh minerality on the palate with a biscuity finish.
| Variety: | 100% Chenin Blanc |
| Vineyards: | These Chenin Blanc grapes were sourced from bushvine vineyards. The grapes were hand-harvested in the early morning, when it was still cool. The soil is a combination of decomposed granite and Malmesbury shales. |
| Origin: | Leopard's Leap Méthode Cap Classique (MCC) is a Wine of Origin Western Cape - the largest percentage of the grapes used originates from the Paarl region. |
| Wine-making: | After the grapes were de-stemmed, the whole bunch was pressed with no skin contact and only the best free-run juice was selected. The wine was then settled overnight and then the clean juice was fermented within stainless steel tanks. The juice was settled for twelve hours and the clean juice was racked to the fermentation tank for the first alcoholic fermentation. After the fermentation the wine was stored on the lees for six months without any sulphur addition. The wine was then stabilized and filtered before the addition of sugar and yeast for the second fermentation. The second alcoholic fermentation was done in the bottle under a crown cap. The wine was then aged for at least eighteen months on the lees in the bottle. The wine was disgorged and then corked. |
| Food-Pairing: | Serve well-chilled as an aperitif at any festival or special occasion, and pair it with oysters or fresh seafood dishes. |
| Download Tasting Note PDF | |
5,8 g/l
12,5%Vol
3,46
1.5 g/l
As in the case of the classic vineyards of Champagne, soil plays a paramount role in producing Méthode Cap Classique wines with finesse and elegance. The complex diversity of the Wemmershoek Mountains lends itself to the production of the classic Champagne varieties and the production of fine and sophisticated wines.
Grapes are hand-picked in the early morning.The Pinot Noir is harvested first, at 19,5 degrees Balling, followed by the Chardonnay, at 21 degrees Balling, and finally the Pinot Meunier, at 20 degrees Balling. Grapes are whole-bunch pressed and only free-run juice is used. Primary fermentation is at 16 degrees Celsius, followed by primary lees contact of 3 months.
