This light Cap Classique is a blend of red and white grapes displaying light, balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and delicate fruit. In keeping with our innovative approach and keeping up with trends, Villiera created a Classique which is light in alcohol and calories.  Similar blend to Tradition Brut.

VARIETY: 50 % Chardonnay, 30 % Pinot Noir, 20 % Pinotage

VINTAGE: N/V

AREA OF ORIGIN: Stellenbosch

PRODUCT BACKGROUND

Starlight Brut is a new innovation form Villiera. Renowned for their pioneering efforts, Villiera has created the first low alcohol Cap Classique without quality compromise. When Cap Classique was first enjoyed, drinkers likened the experience to tasting the stars.

HARVEST DETAILS

Our lighter, sandy soils are ideal for producing more delicate, lighter wine which is why Villiera focuses on Cap Classique. Slightly unripe, healthy grapes are harvested from a mix of trellised and bush vine vineyards, beginning in mid January.

CELLAR TREATMENT

Whole bunches are pressed very gently using a Champagne pressing program. Only the cuvee (best quality juice) is used in the blend. After blending, a small amount of alcohol is removed to ensure it meets the requirements for light wine. Yeast and sugar are added for a secondary fermentation in the bottle which takes 6 weeks, producing CO2. The sparkling wine is matured in contact with the lees for 24 months. Starlight Brut can age for at least 2 years from date of purchase. With age the wine softens in flavour, maintaining its sparkle, giving a fulfilling balance of age and fruit.

TASTING NOTES

This light “Méthode Cap Classique” (bottle fermented sparkling wine) is a blend of red & white grapes displaying light, balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and delicate fruit.

AWARDS: Platters Wine Guide: 4 Stars

ANALYSIS

Alcohol: 9.62 vol %

Residual Sugar: 7.5 g/li

Total Acid: 6.5 g/li

pH: 3.3