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La Cave Premium MCC

A dry sparking white wine, produced in the Methode Cap Classique style.

Whole bunch pressing was done subtly to retract free run juice. Alcoholic fermentation took place at 14 °C. The robust wine was left on lees for 6 months and then bottled. Secondary fermentation and aging on lees took place in the bottle for a further 12 – 36 months.

Tasting Notes

Elegant, wine with notes of citrus and fruit, complex and clean minerality on the palate.

Alcohol: 12.0%
Sugar: 8.9 g/l
TA: 7.5 g/l
pH: 3.24


Terrior Award
Quest for the Best