Black Elephant Vintners MCC Cap Classique Rosé

The Pinot Noir grapes were hand-picked in the early morning hours and stored overnight in cold storage. The next morning, the grapes were gently pressed on the whole bunch and the resulting juice was left to rest for two days according to traditional Champagne methods until the clear juice could be skimmed off the sediment. The juice was then inoculated with selected Champagne yeasts to maximize freshness and elegance in the base wine. Fermentation took place in old French oak barrels and continued at a regulated 16°C for two weeks. Once fermentation was complete, the wine spent six months on its lees, with regular stirring up and down (batonnage) to maintain a nice lushness and texture. After six months in barrel, the wine was stabilized and transferred to bottle for secondary fermentation, initially sealed with a crown cap. The wine spent 12 months there before the lees were removed (dégorgement) and the bottle was closed with a classic champagne cork.