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Fresh bubbly with a touch of bread crust is how MCC Brut Blanc de Blanc sparkling wine is described by the Chamonix Winery.
Vinification
Early harvest of clean grapes with whole bunch pressing followed by second or bottle fermentation. Second or bottle fermentation occurred with wine being on the lees for a minimum of 34 months.
Analysis of MCC Brut Blanc de Blanc
Alcohol 12 %vol
Resident Sugar 3.0 g/l
Total Acid 6g/l
pH 3.1
Chamonix Winery News
"We had a very successful harvest in 2004 with a production of some 250 tons. This has been one of our largest Vintages, due mainly to inconsistent weather patterns. Late ripening on some varieties has produced an exciting vintage with complex, elegant wines which we are very much looking forward to.
"Chamonix is continuing with its move from conventional farming to 'green' farming with organic methods - slow process, but in line with our farming philosophy. We are members of integrated Production of Wine, an organisation which monitors good cellar and farming practise with enviromental safe farming methods.
"Chamonix is also a member of WIETA, an organization set up to improve the working conditions of those employed by growers and producers of wine."
Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation or be added. In common usage, the word champagne is used as a synonym for sparkling wine, although this is incorrect as champagne refers to a specific type (from France).
The classic example of a sparkling wine is Champagne, but many other examples are produced in other countries and regions, such as sekt in Germany, cava in Spain, Asti spumante in Italy, Cap Classique in South Africa. Sparkling wine is usually white or rosé but there are several examples of red Australian sparkling shiraz.
For a description of the production method for Champagne and other wines made by the méthode champenoise see under Champagne. Because this process is expensive, using individual bottles for final fermentation, many other processes may be used. The tank method or charmat method is commonly used for lower priced sparklers.
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