FIZZY ther­apy

BET­TER WITH BUB­BLES!

Marie Claire (South Africa) - - ADVERTORIAL -

The Tra­di­tion Brut was the first Méth­ode Cap Clas­sique (MCC) pro­duced by Vil­liera win­ery in 1984, with the help of Jean-Louis Denois. This MCC con­tains a va­ri­ety of Chardon­nay, Pinot Noir and Pinot Me­u­nier grapes. The cream and red la­bel in­di­cates that both white and red grapes are used within the blend.

HOW IT’S MADE

To make this award­win­ning MCC slightly un­ripe, healthy grapes are har­vested by hand early in the sea­son. The whole bunches are de­posited di­rectly into the presses and pressed gen­tly. Only the best-qual­ity juice is used in the blend. Yeast and sugar are added for the se­condary fermentation in the bot­tle, which takes six weeks and pro­duces the mag­i­cal bub­bles. The wine is ma­tured in con­tact with the lees for an av­er­age of two years and can age for at least two years af­ter its pur­chase.

TAST­ING NOTES

When tast­ing this MCC, you’ll pick up the full, yeasty com­plex­ity synony­mous with wine made this way. The Tra­di­tion Brut re­tains a fresh zesti­ness that is a re­sult of crisp acid­ity and del­i­cate fruit. The Gri­ers of Vil­liera Wines have been un­lock­ing the mar­vels of na­ture to cre­ate their dis­tinc­tive wines for over 30 years. Their Tra­di­tion Brut is a par­tic­u­larly spe­cial of­fer­ing, boast­ing four stars in Plat­ter’s Wine Guide, and re­ceiv­ing a South African Wine In­dex score of 93+ points this year, firmly ce­ment­ing its wellde­served Grand Gold rat­ing.

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