Jan Harmsgat Amelia Methode Cap Classique

The grapes were then pressed using the whole bunches very softly, by pressing softly we can ensure that we avoid too much tannin from the skins and seeds which may give off a bitterness.
The fermentation of the grapes took place in stainless tanks. The wine was then put into bottle with a crown cap to undergo a second fermentation. The wine 3 years on the lees during second fermentation.

A total of 2100 limited edition bottles were produced.