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.
Combines beautifully with brie, prosciutto, smoked salmon and chocolate.Appellation: Western Cape, South Africa
Varieties: 100% Pinotage
Harvest Date: February | Vintage: Non Vintage
ALC: 8% | RS: 66.75g/l | pH: 3.14 | TA: 5.2g/l