Cold skin maceration was carried out for six hours before the 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.
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
A perfect partner to food, especially fish and white meat dishes. Goes well with seafood, pastas, Asian dishes, light meals and salads.Appellation: Western Cape, South Africa
Varieties: Non Cultivar
Harvest Date: February |
ALC: 12% | RS: 12.54 | pH: 3.33g/l | TA: 5.05g/l