Palesa Méthode Cap Classique

Style

Pale gold with a flourish of delicate bubbles and enticing lemon cream and almond Biscotti precede lovely layers of citrus and a finish with appealing length and freshness. Maturation on the lees provides a well-rounded, creamy mouth-feel with mouthwatering minerality, good balance and a seamless finish.

Serving

Panko-crusted prawns with lemon-garlic aioli
Gourmet mac and cheese with parmesan and pancetta
Fresh oysters

Tasting Notes

Lemon cream
Almond Biscotti
Citrus layers
Creamy mouth-feel
Mouthwatering minerality

Vinification

The long labour of love begins with a whole-bunch press in separate lots to capture all the grapes' natural flavours. Only the finest free-run juice was used for fermentation. Upon completion, the tank was filled and left on the primary lees until blending for extra flavour and dimension. The final blend of the base wine was then stabilized and filtered. The sugar level was adjusted to 24 g/l followed by the addition of the 'liqueur de tirage' (yeast) for the second fermentation in the bottle where the magic of the MCC bubble transpires. A minimum of 12 months maturation on the lees in the bottle followed to build extra complexity and character before release.

Chemical Analysis

Alcohol: 12 %
Residual Sugar: 9.0 g/l
Total Acid: 6.85 g/l
pH: 3.2