Culinaria Brut Méthode Cap Classique

A shimmering wine with a subtle pink undertone. There is a zesty vibrancy capturing gentle red fruit aromas that finish in mildly lingering gooseberry, kiwi fruit and brioche. The palate reveals a red berry sparkle with dried cranberry, elegantly supported by a fine balance between fruit and acidity.

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The blend consists of Chardonnay (59%), Pinot Noir (29%) and Pinot Meunier (12%).

Acidity 5.1 g/l

After blending and preparation for secondary fermentation, extended lees contact of 18 months is allowed. Prior to release, the wine is bottle-matured for 3 months

Alcohol 11.5%
Food Pairing

Combine the beautiful fruit and biscuity flavours of this Methôd Cap Classique with the luxury of oysters, foie gras, salmon and caviar or serve it with any egg and cheese based dish such as cheese soufflé. Beautiful with poached salmon, seafood in ‘n light cream sauce, asparagus and artichokes. Also try it for an elegant combination with sushi, guacaole and mushroom risotto.

pH 3.31
Sugar 5.6 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.

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