A chardonnay base wine is made of 11% alcohol by picking grapes at 19 °balling. Grapes are whole bunch pressed and tank fermented with selected yeast strains. The tirage is prepared (sugar, yeast and riddling agents) and the wine is bottled under crown cap for the second fermentation. Further sur lie maturation takes place in the bottle over the next 45 months before riddling and disgorging of the Cap Classique. The Blanc de Blanc Cap Classique is made in a brut style of residual sugar ranging from 3 – 7 g/l.