The grapes for the Paul René MCC Brut Rosé were hand-picked from their vineyard in the Robertson valley. Made from classic bubbly varieties. Crate by crate the whole bunches were passed into the press. Fermentation took place in a stainless steel tank followed by secondary fermentation which occurred in the bottle. The wine then spent a minimum of 24 months on the lees after which it was manually riddled and degorged. This resulted in a lightly salmon coloured bubbly, refreshing in style and appearance with red, fruity flavours, floral undertones and silky richness. Best paired with white meats and seafood, and your ideal sun-downer in summer.
75% Pinot Noir, 25% Chardonnay