Cederberg Blanc de Blancs

A Chardonnay base wine of 11% alcohol is made by picking the grapes at 19 °B. Grapes are whole-bunch pressed and tank fermented with selected yeast strains. The tirage (sugar, yeast and riddling agents) is prepared and the wine is bottled under crown cap for the second fermentation. Further sur lie maturation takes place in the bottle over the next 34 months, before riddling and disgorging of the Cap Classique. This Blanc de Blancs is made in a brut style of residual sugar ranging from 2–7 g/l.