– How grapes were handled: hand-picked, de-stemmed, crushed and gently pressed.
– Fermentation / Yeast Type / Vessel: The juice as cold-fermented in concrete and stainless steel tanks with the aid of selected yeast strains. The wine as kept on the lees for a couple of months to aid in the mouthfeel and complexity. Lightly fines and filtered prior to bottling.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time:
Packed with aromas of white and yellow peaches, guava and pineapple. A very crisp and zesty wine that is a great stylist alternative to Sauvignon |Blanc. The fresh acidity and abundance of clean fruit flavours lead to a well-balanced palate. Green melon flavours round off the lingering finish.