Waterkloof Astraeus Méthode Cap Classique Brut Rosé

The grapes for this romantic MCC were hand-picked and pressed all over the bunch in the traditional basket press to obtain the purest juice. The juice was then left to rest for 12 hours, after which natural fermentation began in 600-litre barrels using only wild yeast found in the environment and on the fruit. The wine spent 9 months on the yeast and was then bottled with the addition of champagne yeast, where it was allowed to mature on the yeast for a further 11 months. After the subsequent degorgement, the MCC spent another 7 months on the bottle under cork before it was released for consumption.