This Cap Classique is made from whole bunch pressed Chardonnay, where part of the blend is fermented in old oak, and the other in stainless steel tanks. The must was fermented between 14˚ - 17˚C. After six months of barrel maturation, the wine was blended for bottling. The wine spent 24 months on the lees after secondary fermentation took place, before disgorging.
Tasting Notes available here.