Petit Rosé is now served as a Cap Classique.
“New bottle-finery aside, Miss Molly is the same delicious bubbly you’ve come to love over the past decade. Her fruit is just as forward and she remains fresh and oh so zesty because, as she’s so long contended, biscuit-tones should accompany tea not bubbly.” #mollysquad
The Petit Rosé grapes – Chardonnay from Môreson’s youngest vineyards and Pinot Noir from our select Franschhoek grower – are whole bunch pressed and follow the same traditional method utilised to produce the Miss Molly Bubbly. Petit Rosé is bottle-matured, sur lie, for a year before being riddled and disgorged.
Did you know?
Miss Molly Petit Rosé is produced in the Saignée (pronounced: SanYay) method. This method extracts the ‘pink’ hue during the initial base wine production stage. It’s then colour stabilised so that it doesn’t oxidise (turn brown) over time.