The grapes were transferred to the press by hand and gently, whole-bunch pressed. Only the free run juice was used. The juice settled and the clear juice was transferred to stainless steel tanks for fermentation. The blended wine was left on the lees in tanks for 6 months before bottling for second fermentation, which took place in the bottle under crown cap (traditional Methode Cap Classique (MCC). The wine was left to mature on the lees for 36 months before it was disgorged.
Fairview Charles Back Brut MCC
Pale yellow colour with a tinge of green. Aromas of lime, apple and freshly baked Ciabatta crust on the nose. A creamy palate with green apples, quince and a lingering freshness.