MCC BLANC DE BLANCS 2012

CONSTANTIA UITSIG

After they enter the cellar, the grapes undergo a full soft pressing to ensure a low value of phenols.

The clean juice is then left to rest for one night. Subsequently fermentation is carried out, 30% in old barrels and the remaining 70% in stainless steel.

Malolactic fermentation is also carried out.

After bottling and foaming, the wine rests for 36 months on its own yeasts.

This MCC blanc des blancs immediately opens with a lively and fresh nose with hints of lime and green apple.

The palate brings back to a cool universe, marked lime scents, accompanied by other citrus fruits, grapefruit and orange.