Technical Specifications
Alcohol 12.5%
Residual Sugar 3 g/L
pH 3.36
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Region Stellenbosch
Fermentation Vessels Fermentation Tank
Pressing Method Destemmed
Production Details Harvesting starts mid-January with the blocks selected for rosé. With sufficient rain in the winter months and moderately warm weather from November to January the vineyards were in perfect condition with yields and quality above par. Picking is done by hand only in the early mornings to keep the temperature as cold as possible. Grapes are de-stemmed and crushed before being transferred into a press where the juice is drained immediately and separated from the skins. Only the free run juice and some of the lightly pressed juice at 0,5bar is used. The juice is clarified by means of flotation and racked to a fermentation tank. Fermentation is done by a few selected yeast strains at different fermentation temperatures in order to obtain a diverse aroma profile. After fermentation the wine is then blended and receives a very light filtration just before bottling.
▸ Sources (1)
Producer Information
Website
Address
Knorhoek Road (off the R44), Stellenbosch 7600, South Africa
Phone
+27 (0)21 888 4600
Email
Owner
Nora and Victor Sperling
Cellarmaster
Roelof Lotriet