Celebrate with us, AYAMA MCC Brut 2009 scored Gold at MCC Challenge 2013

Monday, 14 October, 2013
Ayama Wines
Methode Cap Classique (MCC) is the name given to South African sparkling wines made in the “champagne method”, in which wine undergoes a second fermentation in the bottle.
This is the 11th year that Amorin Cork have sponsored the challenge and the first year AYAMA entering this competition. We are hugely happy about this Gold which confirms the good quality we reached on our Bubbly.

Few information about AYAMA Brut 2009.

The grapes were hand harvested into bins, in the cool of the morning. They were then whole-bunch pressed and only free run juice was used for final blend. Select yeast was used for primary fermentation followed by malolactic fermentation. The wine was blended and bottled, where it then underwent the iconic MCC fermentation. This was followed by bottle maturation of approximately 24 months, and only then was it disgorged, corked and labelled. Varietals: Pinot noir 54%, Chardonnay 46%.

The wine can be described as green-tinged, straw coloured showing aromas of apples, brioche and melon with perfectly integrated undertones of toast and nuts. The palate is elegant and lively with upfront fruit, yet creamy with slight bread dough and layered mineral flavours. The mousse is fine and the finish lingering, crisp and dry.

This MCC was matured on lees, in bottle, for 24 months. And disgorged in February 2013.

Serve well chilled. Enjoy on its own or with oysters, delicate seafood dishes and salads. Most of all, enjoy it with your friends and family celebrating life and love.