As in the case of the classic vineyards of Champagne, soil plays a paramount role in producing Méthode Cap Classique wines with finesse and elegance. The complex diversity of the Wemmershoek Mountains lends itself to the production of the classic Champagne varieties and the production of fine and sophisticated wines.
Grapes are hand-picked in the early morning.The Pinot Noir is harvested first, at 19,5 degrees Balling, followed by the Chardonnay, at 21 degrees Balling, and finally the Pinot Meunier, at 20 degrees Balling. Grapes are whole-bunch pressed and only free-run juice is used. Primary fermentation is at 16 degrees Celsius, followed by primary lees contact of 3 months.