Simonsig Kaapse Vonkel Brut 2023

In the cellar

All grapes are carefully handpicked and placed into bins. These whole bunches are then gently pressed in pneumatic presses, extracting the purest juices known as the cuvée. Following an overnight settling period, the juice undergoes fermentation in stainless steel tanks at a controlled temperature of approximately 15-17°C, using specially selected yeast strains. To enhance the wine's complexity, a portion of the Chardonnay is fermented in older French Oak barrels. Malolactic fermentation is intentionally avoided to preserve the wine's freshness. Expert blending precedes the bottling process. Subsequently, after undergoing fermentation in the bottle, the wine ages on the lees for a minimum of 20 months before disgorgement.