Winemaking Techniques
Cold skin maceration was carried out for six hours. The free run juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.
Vineyards
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Food Pairing
Enjoy with lighter meals like pasta, pizza, smoked salmon and salads.
Appellation: Western Cape, South AfricaVarieties: Non Cultivar
Harvest Date: March - April |
ALC: 11.5% | RS: 20.37 | pH: 2.21 | TA: 5.12
