Pongracz Blanc de Blanc 750ml
Pongracz Blanc de Blanc 750ml
The Chardonnay (100%) grapes were harvested at 19.5Ā° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12Ā°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast.
Once the base wine was cold fermented at 13 ā 16 Ā°C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of āremuageā and ādegorgementā.
Pongracz Blanc de Blanc 750ml
Pongracz Blanc de Blanc 750ml
The Chardonnay (100%) grapes were harvested at 19.5Ā° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12Ā°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast.
Once the base wine was cold fermented at 13 ā 16 Ā°C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of āremuageā and ādegorgementā.
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Pongracz Blanc de Blanc 750ml
The Chardonnay (100%) grapes were harvested at 19.5Ā° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12Ā°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast.
Once the base wine was cold fermented at 13 ā 16 Ā°C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of āremuageā and ādegorgementā.
