Laborie Cap Classique Brut
The grapes were hand harvested into bins in the cool of the morning. They were then whole-bunch pressed and only free-run juice was used for the final blend. A selected yeast strain was used for primary fermentation. A 10% portion of the Chardonnay was allowed to undergo malolactic fermentation. The wine was blended and bottled and underwent secondary fermentation in the bottle. This was followed by bottle maturation of approximately 24 months. Only then was it
disgorged, corked and labelled.
This pale straw-coloured MCC shows a vibrant intensity, yet remains elegant and fine in style. On the nose, it shows prominent flavours of apple, lime and nougat with hints of yeastiness and brioche. The palate shows flavours of orange blossom, creaminess, and hints of red berries with a fine mousse that
lingers – all perfectly integrated for pure enjoyment.