Nautilus Cuvee Malborough Brut NV

 New Zealand

The base wines are fermented with a selected champagne yeast and left on lees until undergoing a full malolactic fermentation to soften the acid in the traditional Champenoise style. Following blending the wine is bottled and undergoes a secondary fermentation. After 3 years of lees maturation the wine is disgorged. A portion of the blend comprises reserve wines from previous vintages held in old oak prior to blending and used to add complexity and character to the cuvée in a traditional non vintage style.

Tasting Notes