Pongràcz
Pongràcz Mèthode Cap Classique Desiderius Brut
Regular price
£22.00
List price:
Indicates the price of the product before the start of the promotion
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| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Aging | After the first fermentation and malolactic fermentation the wine is prepared for secondary fermentation in the bottle. The wine is left on the lees for two years before the sediment is removed in the traditional process of “remuage” and “dégorgement”. |
Perfume
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Producer
Pongràcz
From this winery
Witty, brilliant and occasionally provocative, Desiderius Pongrácz was a blue-blooded count from the Hungarian aristocracy. He chose to live his life as a man of the land pursuing a career in viticulture. After graduating from the Hungarian Academy for Agriculture in 1944, instead of returning to the family estate, Desiderius Pongrácz joined the cavalry in the Hungarian army. Shortly after Hungary’s surrender, he was captured by the advancing Russians.
For nearly a decade, he would toil in the infamous labour camps of Siberia as a prisoner of war, first as a lumberjack and then in the perilous Siberian copper mines. He would later credit these torturous years of drudgery and solitude for instilling in him the zeal for life that would become the hallmark of his character.
Finally, with the war over and his homeland in the steely grip of the Soviet Union, Desiderius Pongrácz was released back to Hungary. During the chaos of the Hungarian revolt, he resolved to escape and set his sights on Africa after securing a position as a farm manager in Namibia through his European nobility connections.
In 1958, he relocated to the Stellenbosch winelands where he worked as a farm manager before joining the research institute of Nietvoorby under Dr Piet Venter in 1963. While at the research institute, he obtained his Masters of Science Degree in Agriculture at the University of Stellenbosch. Read more
For nearly a decade, he would toil in the infamous labour camps of Siberia as a prisoner of war, first as a lumberjack and then in the perilous Siberian copper mines. He would later credit these torturous years of drudgery and solitude for instilling in him the zeal for life that would become the hallmark of his character.
Finally, with the war over and his homeland in the steely grip of the Soviet Union, Desiderius Pongrácz was released back to Hungary. During the chaos of the Hungarian revolt, he resolved to escape and set his sights on Africa after securing a position as a farm manager in Namibia through his European nobility connections.
In 1958, he relocated to the Stellenbosch winelands where he worked as a farm manager before joining the research institute of Nietvoorby under Dr Piet Venter in 1963. While at the research institute, he obtained his Masters of Science Degree in Agriculture at the University of Stellenbosch. Read more
South Africa
Starters
Fish
Shellfish
Cheese
Oily fish
White fish
| Name | Pongràcz Mèthode Cap Classique Desiderius Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | N/A |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Country | South Africa |
| Region | South Africa |
| Vendor | Pongràcz |
| Wine making | Pongrácz is made of 60% Pinot noir that imparts a clean flintiness, and 40% Chardonnay for its distinctive body and taste. The grapes are harvested by hand at 18-20° Balling from January until mid-February. After whole bunch pressing with minimal skin contact, the clear grape juice is left to settle before it is pumped into steel tanks for cold fermentation. |
| Aging | After the first fermentation and malolactic fermentation the wine is prepared for secondary fermentation in the bottle. The wine is left on the lees for two years before the sediment is removed in the traditional process of “remuage” and “dégorgement”. |
| Total acidity | 6.35 gr/L |
| PH | 3.11 |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |
