Pongracz Blanc de Blanc 750ml
Pongracz Blanc de Blanc 750ml
The Chardonnay (100%) grapes were harvested at 19.5Ā° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12Ā°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast.
Once the base wine was cold fermented at 13 ā 16 Ā°C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of āremuageā and ādegorgementā.
Original: $21.33
-70%$21.33
$6.40Pongracz Blanc de Blanc 750ml
Pongracz Blanc de Blanc 750ml
The Chardonnay (100%) grapes were harvested at 19.5Ā° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12Ā°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast.
Once the base wine was cold fermented at 13 ā 16 Ā°C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of āremuageā and ādegorgementā.
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Pongracz Blanc de Blanc 750ml
The Chardonnay (100%) grapes were harvested at 19.5Ā° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12Ā°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast.
Once the base wine was cold fermented at 13 ā 16 Ā°C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of āremuageā and ādegorgementā.
