MCC TRADITION BRUT S.A.

VILLIERA

The grapes, manually harvested partly at their full ripeness, partly still green, are subjected to soft pressing as defined by the traditional Champenoise wine-making method.

The various musts are fermented separately and a cuvee is obtained from the best wines.

A second fermentation occurs in the bottle for another 6 weeks.

The sparkling wine remains in contact with its yeast for an average of 3 years.

This "Méthode Cap Classique" (a South African equivalent of the classic Italian method) is a blend of white and red berries that fully reflect the balanced complexity of this style.

The final product has a fresh taste, citrusy, with a delicate structure and good acidity.

The Tradition Brut can age for at least 2 years from the date of purchase.