Technical Specifications
Alcohol 12.85%
Residual Sugar 1.5 g/L
pH 3.44
Total Acidity 5.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsault
Cinsault100%
Region Stellenbosch
Soil Clay, De-composed shale
Orientation East Facing
Natural Yeast Yes
Maceration 7 days
Bottling Date October 2023
Production Details The grapes were hand-picked during the morning and kept in a coolroom at 10 degrees Celsius before crushing the next day. Before filling the tank, 30% whole bunches were put in and softly stomped to release juice before filling the top with crushed grapes. Ferment started spontaneously before inoculation with Laffort RB2 yeast. Pressing occurred after 7 days on skins and Malo-lactic fermentation was completed in neutral barrels.
▸ Sources (1)
Producer Information
Website
Address
Stellenbosch, Western Cape, South Africa
Phone
+27 82 290 6399
Owner
Louis and Rianie Strydom
Cellarmaster
Rianie Strydom