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Specifications
In the cellar
After pressing, the juice was fermented in stainless steel to produce a crisp, fresh fruit profile. Five months later, the wine was inoculated and bottled under crown cap. Secondary ferment took place in the bottle, producing a fine mousse.
In the vineyard
The Chardonnay grapes for the MCC were hand-picked and sorted in the early morning at Cavalli.
Cultivar
Chardonnay