Whole bunch pressing ensures fractional recovery. After settling of juice the two varietals are fermented separately. They are then cross blended along with reserve wine if neccessary, bottled and left for 15 to 18 months yeast contact time before disgorgement.
Graham Beck Brut MCC
Light yeasty aromas, limey fresh fruit on the nose and rich creamy complexity on the palate. The exceptionally fine mousse contributes the freshness and finesse.