Chardonnay 53%; Pinot Noir 47% Hand harvested in the cool of the morning and picked at lower sugar levels for that bracing freshness required in a traditional Cap Classique. Both Chardonnay and Pinot Noir are whole-bunch pressed and only the premium quality juice is used and then left to settle in tank for 48 hours. The clear juice is then racked from the lees and fermented separately. After fermentation, the wine is left on the primary lees until blending. Different base wines are then selected to represent the style and character the winemaker is looking for. It is during the second fermentation in the bottle that the magic of Cap Classique comes about. The bubble transpires in the bottle and gives the life and joy to the wine.