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Brut metodo classico - Neethlingshof Sud Africa
€19.90
Tax included
GRAPE VARIETIES: 70% Chardonnay, 30% Pinot Noir
SOIL: Stellenbosch has mainly hilly terrain and a Mediterranean climate with warm, dry growing seasons.
VINE AGE: 20/25 years
VINIFICATION: The healthy, slightly unripe grapes are harvested by hand at the beginning of the season. The whole bunches are placed directly into (pneumatic) presses and pressed very gently according to a Champagne pressing programme. Only the cuvee (the best quality juice) is used in the blending. After blending, yeast and sugar are added for a secondary fermentation in the bottle that lasts 6 weeks and produces the magical bubble. Finally, the sparkling wine is matured in contact with the yeasts for an average of 18 months.
AGING: aged in contact with the lees for an average of 18 months
DOSAGE: 8 grams litre of sugar
Neethlingshof is located in the Stellenbosch region, the heart of the country's largest wine region. Founded more than 300 years ago, the estate is located on a privileged site due to its ideal natural conditions: soils, slopes, altitudes and a Mediterranean climate that enable the production of a variety of wines whose reputation is second to none. The vineyard covers 100 hectares and comprises 8 distinguishable terroirs.
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Specific References
GRAPE VARIETIES: 70% Chardonnay, 30% Pinot Noir
SOIL: Stellenbosch has mainly hilly terrain and a Mediterranean climate with warm, dry growing seasons.
VINE AGE: 20/25 years
VINIFICATION: The healthy, slightly unripe grapes are harvested by hand at the beginning of the season. The whole bunches are placed directly into (pneumatic) presses and pressed very gently according to a Champagne pressing programme. Only the cuvee (the best quality juice) is used in the blending. After blending, yeast and sugar are added for a secondary fermentation in the bottle that lasts 6 weeks and produces the magical bubble. Finally, the sparkling wine is matured in contact with the yeasts for an average of 18 months.
AGING: aged in contact with the lees for an average of 18 months
DOSAGE: 8 grams litre of sugar