The exuberant Eikendal Méthode Cap Classique 2023 is made in very small quantities. On the nose it lures with citrus and lime notes, peaches & cream and a fresh minerality. The long, slow fermentation produces a very fine, pleasing mousse on the palate. 
Cultivar: 100% Chardonnay Vineyards: Chardonnay Clone CY96 was specifically used for the MCC. The vineyards have been trellised in the VSP system. Plant spacing is 2.4 x 1m. Vines are under irrigation, planted in 2012. Vitification: Canopy was kept closed throughout the growing season to ensure minimal light intensity and as a result fresh acidity and remarkable concentrated flavours in the grapes. We picked the grapes early at approximately 19ºB. Vinification: The grapes were hand-picked in small crates and cooled down to 10ºC before a gentle, wholebunch pressing with total focus on maintaining fruit purity and delicate aromatics. Settled for two nights. Fermentation in stainless steel took place at approximately 15ºC, inoculated with a yeast strain to promote citrus, peach and lime characteristics during primary fermentation. After fermentation the base wine was kept on the gross lees for 2 months. The wine was then bottled for secondary fermentation and aged 21 months on the lees in the bottle, before it was riddled, disgorged and finally bottled.