Avondale MCC Brut Wine
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Technical characteristics
- Type of wineSparkling wine
- Sugar contentBrut
Description
The grapes were picked by hand at 18,5 to 19,8˚B and cooled overnight to 5˚ Celsius. The next day the whole bunches were pressed, the juice settled overnight and then racked to stainless steel tank for fermentation. 3% of the juice was fermented in small old French barrels. Fermentation took 12 days at around 18˚C. Then the wines were blended and left on the lees for 10 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for between 24 and 36 months before it was degorged.
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Avondale MCC Brut Wine
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