Allan Scott Cecilia Vintage 2017 Methode Traditionnelle

£17.99 Mix 12£19.99 list priceSave £2.00

A white gold colour, this Blanc de Blancs (100% Chardonnay) has a fine mousse with distinctive lemon flavours and a light touch of tropical fruit, developing delightful honeycomb autolysis characteristics. Seductive on the palate, the seamless integration between the fruit concentration and the acidity makes for a mouthwatering finish with good length.

Cecilia Vintage Méthode Traditionnelle can be enjoyed on almost every occasion, whether for a celebration, as an aperitif to a meal or simply to enjoy with friends. Best served chilled.

 

 

Availability: In stock

Tasting Notes

The Allan Scott Méthode Traditionnelle has built itself a highly deserved reputation since our first wine was made back in 1996.

A white gold colour, this Blanc de Blancs (100% Chardonnay) has a fine mousse with distinctive lemon flavours and a light touch of tropical fruit, developing delightful honeycomb autolysis characteristics. Seductive on the palate, the seamless integration between the fruit concentration and the acidity makes for a mouthwatering finish with good length.

Cecilia Vintage Méthode Traditionnelle can be enjoyed on almost every occasion, whether for a celebration, as an aperitif to a meal or simply to enjoy with friends. Best served chilled.

Background

Viticulture

Allan Scott Wines has nominated one particular vineyard to nurture the grapes for this famous style of wine that was started some 500 years ago by the French. Although the vineyard techniques are very similar to our other varieties at Allan Scott Wines, the timing of picking must be very precise. Unlike other varieties we grow, which are picked almost at their height of ripeness, the ‘bubbly’ grapes are picked earlier and therefore less ripe to ensure a high natural acidity and focus giving this champagne-style wine its finesse and unique flavour.

Vinification

Vinted entirely from Chardonnay grapes, the Cecilia Vintage base wine is made in a similar fashion to still wines. Using only free run juice it is fermented to dryness, then filtered and prepared for secondary fermentation in the bottle. Just prior to bottling an aliquot of sugar and yeast is added to initiate the bottle fermentation.Over the following weeks the yeast converts the sugar into carbon dioxide. Being unable to escape, the carbon dioxide dissolves into the wine creating the bubbles. After ageing up to two years on its lees, under cool dark conditions, the wine is disgorged and is ready to drink.

Food Pairing

Cecilia Méthode Traditionnelle can be enjoyed on almost every occasion, whether for a celebration, as an aperitif to a meal or simply to enjoy with friends. Best served chilled.

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Vegan friendly

Organic

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