Villiera Wine (Stellenbosch)
Cap Classique Brut Natural 2020
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 100% Chardonnay |
| Aging | After a controlled 2nd fermentation in the bottle, to create the magical sparkle, an extended 4 year period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Cap Classique Brut Natural 2020 |
| Taste | A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste. |
| Region | South Africa |
| Country | South Africa |
Description
Brut Natural was another pioneering effort from Villiera, first made in 1998. It is a Blanc de Blanc created for those consumers who are both environmentally aware and health conscious. Importantly, the addition of sulphur was avoided throughout the entire process.
Details
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Cathy Brewer (née Grier) later joined the family team to head up the sales, marketing and export divisions. The introduction of hi-tech cellar facilities for the production of still wines as well as Cap Classique combined with a unique wine business philosophy has seen Villiera developing into one of the largest private wineries in the country. Read more
| Name | Villiera Wines Cap Classique Brut Natural Chardonnay 2020 |
|---|---|
| Type | White green classic method sparkling wine pas dosé |
| Denomination | N/A |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | South Africa |
| Region | South Africa |
| Vendor | Villiera Wine (Stellenbosch) |
| Harvest | Only Chardonnay grapes were used which were sourced exclusively in our own ecologically friendly vineyards. Healthy, slightly unripe grapes were hand harvested and delivered in perfect condition to the cellar. |
| Wine making | Whole bunches were carefully pressed. The cuvee underwent both a natural primary fermentation and natural malolactic fermentation, after which it evolved on the primary lees for a period of 6 months without the involvement of additives. |
| Aging | After a controlled 2nd fermentation in the bottle, to create the magical sparkle, an extended 4 year period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. |
| Total acidity | 6.2 gr/L |
| PH | 3.19 |
| Residual sugar | 1.8 gr/L |
| Allergens | Contains sulphites |