Boschendal Brut Méthode Cap Classique

All grapes were whole bunch pressed in separate lots. Only the first 500 litres per ton of the juice was extracted before being cold settled for 48 hours The clear juice was then racked from the lees and fermented at 16oC. With fermentation complete, the tank was filled and left on the primary lees up until blending. The final blend of the base wine was then stabilized and filtered. Tasting notes: Pale gold with a flourish of delicate bubbles and enticing lemon cream and almond Biscotti precedes a soft explosion of zesty lemon and orange peel that finishes with appealing length and freshness. Maturation on the lees provides a well rounded creamy mouth-feel with detectable minerality, good balance and a seamless finish. Enjoy well chilled as a rewarding social sipper or riveting aperitif at all occasions. A natural affinity to strawberries and delicious with almost any shellfish or seafood or sushi.