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The House of J.C. Le Roux has a wide selection of elegant MCCs crafted in the time-honoured French way, whereby the delicate bubbles are created and captured in the bottle during a second fermentation stage.The wine is then left to mature on the lees (spent yeast cells) to allow the layers of complexity to develop. During this process, the sediment is coaxed into the neck of the bottle by regular turning, known as riddling or remuage.The sediment is expelled from the bottle when the bubbly is ready to be corked and wired.This classic practice is called dégorgement by the French. South African sparkling wine made this way is known as Méthode Cap Classique, as only the French version may be called Champagne. Favourites with bubbly lovers who enjoy MCC with a lightly off-dry taste, J.C. Le Roux La Vallée and La Vallée Rosé are crafted from the Pinot Noir grape, a classic Champagne variety. Sparkling wines age best when kept at a cool temperature, so store your bottles in a dark cupboard, out of direct sunlight. One bottle of MCC is usually sufficient for six people, but be sure to have a few extra bottles if you are serving it with food. MCC should be served cold at a drinking temperature of around 8°C.Take care not to pour the bubbly long in advance, to prevent all those lively bubbles from escaping before the first sip. J.C. Le Roux MCCs are versatile and need not be limited to making toasts.The creamy, buttery tones will transform any dish or afternoon tea into a gourmet experience.