A must-have at any sparkling brunch, this MCC is the fizzy therapy you need. This iconic Tradition Brut was the first Méthode Cap Classique (MCC) produced by Villiera winery in 1984. It contains a variety of Chardonnay, Pinot Noir and Pinot Meunier grapes. The cream-and-red label indicates that both white and red grapes are used within the blend, catering for all tastes –because life is always better with bubbles.
Boujee Bubbly Vocab
Brush up on some jargon before your next sparkling brunch:
- Méthode Cap Classique: Yes, this is what MCC stands for. It’s South Africa’s version of Champagne – the second fermentation takes place in the bottle.
- Brut: A fancy way to say ‘dry’. When you drink a Brut MCC, you shouldn’t taste any sweetness. It’s also the most prestigious style of sparkling wine.
- Terroir: Refers to what makes up the unique taste and flavour of wine. It includes the soil in which the grapes grew, the topography and climate.
- Sommelier: Make a good start by pronouncing it: soh-mell-yay. It’s another way to refer to a wine fundi – specialised in all aspects of wine.
How It’s Made
To make this award-winning MCC slightly unripe, healthy grapes are harvested by hand early in the season. The whole bunches are deposited directly into the presses and pressed gently. Only the best-quality juice is used in the blend. Yeast and sugar are added for the secondary fermentation in the bottle, which takes six weeks and produces the magical bubbles. The wine is matured in contact with the lees for an average of two years and can age for at least two years after its purchase.
When tasting this MCC, you’ll pick up the full, yeasty complexity synonymous with wine made this way. The Tradition Brut retains a fresh zestiness that is a result of crisp acidity and delicate fruit. The Griers of Villiera Wines have been unlocking the marvels of nature to create their distinctive wines for over 30 years.