South Africa, Breedekloof
Chenin Blanc
Alcohol
13.65%
Analytical data
dry
{0} g/l residual sugar
{0} g/l acidity
Vinification
Sorting of grapes, de-stemmed and crushed, cold soaking and slow fermentation at 15-22°C to enhance flavours and colour. Fermented in 3rd & 4th fill barrels for about 3 weeks with commercial as well as wild yeast.
The wine was left on the thick lees for 6 months and barrel-matured for 8 months.
Soil Type
Glenrosa Soil (Weathered Soil )
