Technical Specifications
Grape Varieties Nebbiolo
Nebbiolo100%
Drinking Window Best to start drinking after two years of vinification; should last 10 years
Region Overberg
Soil Loam, Sandy soils
Brix at Harvest 23.5°
Vine Age 10 years
Fermentation Vessels Used Oak Barrels
Pressing Method Whole Clusters Crushed Slightly Through A Peristaltic Mash Pump
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 21 days
Barrel Size 500L
Used Oak Only Yes
Extended Maceration Yes
Production Details Official producer Nebbiolo page displays the 2017 vintage label. Fruit came from a 10-year-old vineyard in Rawsonville in the Breede River valley. Grapes were picked deliberately early into small crates at 23.5 degrees Balling. In the cellar, whole clusters were crushed slightly through a peristaltic mash pump into four used 500L barrels with open tops. Spontaneous fermentation was allowed with no additions. Morning punch-downs were done during fermentation, after which the barrel heads were sealed and the wine was macerated for about three weeks.
Tasting Notes
rose petal, stewed apricots, frangipane, subtle liquorice, silky tannins, firm acidity
Individual Vintages
Producer Information
Website
Address
112 N 2 Roodeheuvel Farm, Botrivier, Caledon, 7185, South Africa
Phone
+27 71 183 7025
Email
Owner
Alessandro Arcangeli