# Cecilia Brut (NV)

- **Producer:** Allan Scott Family Winemakers
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €16
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** white strawberry, blossom, lemon, white peach, apple, ripe red berry fruits, pear, cream, leesy yeasty flavours, brioche, butter

## About this wine

Cecilia Brut is a Non-Vintage Méthode Traditionnelle sparkling wine from Marlborough, New Zealand, produced by Allan Scott Family Winemakers. The wine was created in 1999 and named in honor of Catherine 'Cecilia' Scott, the matriarch of the Scott family, aiming to embody her natural elegance. Allan Scott, a pioneer of Marlborough winemaking, established the family vineyards and winery with his wife Catherine. The family remains actively involved in the business, upholding a legacy of winemaking. The vineyards are largely situated on stony, free-draining river flats in the mid-Wairau Valley and are managed using sustainable practices.

## Interesting facts

- Named after the matriarch, Catherine 'Cecilia' Scott.
- Crafted using the traditional Méthode Traditionnelle.
- A family-owned and operated winery since its inception.
- Sustainably managed vineyards are a core practice.

## Food pairing

The vibrant acidity of Cecilia Brut cuts through the richness of creamy dishes and fatty proteins, cleansing the palate. Its subtle fruit notes and yeasty complexity complement the delicate flavors of seafood and poultry, while its dry profile makes it a versatile aperitif.

## Wine making process

Cecilia Brut is produced using the Méthode Traditionnelle, involving a secondary fermentation in the bottle. Chardonnay grapes are fermented to dryness, with wild malolactic fermentation encouraged. Pinot Noir grapes are also lightly pressed. The wines are blended and prepared for secondary fermentation. Following this, the wine is aged on lees for a minimum of 18 months. Sustainable farming practices are employed in the vineyards, which are located on stony, free-draining river flats in the mid-Wairau Valley.