Method Cap Classique
Methodé Cap Classique or Methodé Champanoise?
What is MCC? Although each cellar has its own unique methods the principals of production of Methodé Cap Classique wines are as follows. Once grapes are harvested and pressed, the clear grape juice receives no further skin contact. After settling, the clear juice is pumped into steel tanks for cold fermentation. When the wine has attained the exact development required, a specially selected yeast culture is introduced and the wine is subjected to controlled second fermentation in the bottle. Fermentation and contact with the yeast and yeast-sediment in the sealed bottles could, within judgment of the cellar master, last anything up to two years, or even longer. Through this process, amongst many other elegant characteristics, the essential yeasty flavour is imparted on to the product.
Now follows the process of remuage whereby the bottles are slanted, neck downwards, in special racks to allow the lees-sediment to collect in the necks of the bottles. This process is facilitated by a deft regular swivel of the inclined bottles which are at the same time also gradually moved into completely up-ended position.
When all the sediment has collected in the necks of the bottles the process of dégorgement commences whereby the necks are deep-frozen and the solid sediment ejected. Rapid recorking is followed by an extended period of bottle maturation, which is the final stage in the classic style of the Méthode Cap Classique.