The long labour of love that is the making of this premium MCC begins with careful quality sorting of the berries on arrival at the cellar. After a session of skin contact the juice of the red grapes was blended with 27% Chardonnay wine. The result was a unique sunset blush colour in the base wine. The base wine was bottled under crown-cap where it underwent secondary fermentation, the magical process where the Cap Classique’s seemingly never-ending stream of fine bubbles are allowed to develop. The wine was then given 12 months on the lees which allowed it to grow in complexity, adding depth and succulent, defined fruit complemented by the seductive brisk sparkle.