Allan Scott Cecilia Brut N/V

Allan Scott Cecilia Brut is a blend of Chardonnay and Pinot Noir grapes. The chardonnay grapes are picked, lightly pressed and fermented to absolute dryness. Following primary fermentation, wild malolactic fermentation is encouraged. The pinot noir grapes must be handled very carefully as too much maceration can result in a salmon pink or rose coloured wine. After a very quick transition from vineyard to winery, the grapes are very lightly pressed following the same process as the chardonnay grapes. After 10 months the wines are carefully blended, bottled with sugar and yeast to initiate a secondary fermentation in the bottle. After aging for a minimum of 18 months in cool dark conditions the wine is then disgorged removing the yeast sediment from the bottle after which the wine is corked and dressed for sale.

Tasting Notes

When the bottle is opened properly, the wine “pops” into life and you are immediately met with a toasty yeast autolysis character – a must for great Méthode Traditionnelle wine! The aromas are lemons and yeast, but slightly restrained, not giving anything away! The palate builds from the lemon citrus entry through a biscuit dough mid palate to a full, rich but crisp clean finish.


Food Pairing

Cecilia Brut can be enjoyed anytime, whether for a celebration or to share with friends as an aperitif before a meal. Try matching with a creamy chowder or a beautiful brie.

Production Info
Vineyard name
Besley/Omaka/ Growers
Vineyard size
18 acres
Soil composition
Training method
495 feet
4.8 tons
Year vineyard planted
Harvest time
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
60% Chardonnay, 40% Pinot Noir
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
7 days
Fermentation temperature
64 °F
Maceration technique
Cold Soak Maceration
Malolactic fermentation
Type of aging container
Stainless steel tanks
Length of bottle aging
minimum of 18 months
Length of aging before bottling
6 months
Analytical Data
12.5 %
pH level
Residual sugar
8.5 g/L
7.7 g/L

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