
MCC BLANC DE BLANCS 2012
CONSTANTIA UITSIG
After they enter the cellar, the grapes undergo a full soft pressing to ensure a low value of phenols.
The clean juice is then left to rest for one night. Subsequently fermentation is carried out, 30% in old barrels and the remaining 70% in stainless steel.
Malolactic fermentation is also carried out.
After bottling and foaming, the wine rests for 36 months on its own yeasts.
This MCC blanc des blancs immediately opens with a lively and fresh nose with hints of lime and green apple.
The palate brings back to a cool universe, marked lime scents, accompanied by other citrus fruits, grapefruit and orange.