Scharffenberger Brut Excellence is made using the méthode traditionnelle process, whereby the wines are individually bottle-fermented before being riddled and disgorged. Most of the base wines undergo malolactic fermentation, which softens and rounds out the blend. The full malolactic style adds a vanilla cream character producing a round and full-bodied wine. After approximately two years on the lees, there are notes of freshly baked bread and pastry that enhance the more fruit-forward style of the wine. Finally, after several months on the cork, the wine develops caramel and hazelnut notes, but finishes bright and refreshing on the palate.
