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Super Single Vineyards

Pella Kanniedood 2020

South Africa, Stellenbosch
Chenin Blanc
Go to online shopDownload info sheet

Awards

- This wine has not yet received a recognition

Tasting Notes

Alcohol

13.5%

Analytical data

dry

{0} g/l residual sugar
{0} g/l acidity

Vinification

Hand harvested, sorted and de-stemmed. Old hardy bush vines, surviving decades of formidable conditions, resulting in highly complex fruit; hence the name ‘Kanniedood’, meaning ‘cant die/diehard’ in Afrikaans. Yielding only 2.5 tons per hectare. Fruit undergoes fermentation in French and Hungarian oak; after fermentation the wine remains in barrels for a further 12 months for natural stabilization. Bâtonnage is carried out on a scheduled basis, to add complexity and a ‘buttery’ mouth feel

Vineyard

Hand harvested, sorted and de-stemmed. Old hardy bush vines, surviving decades of formidable conditions, resulting in highly complex fruit; hence the name ‘Kanniedood’, meaning ‘cant die/diehard’ in Afrikaans. Yielding only 2.5 tons per hectare. Fruit undergoes fermentation in French and Hungarian oak; after fermentation the wine remains in barrels for a further 12 months for natural stabilization. Bâtonnage is carried out on a scheduled basis, to add complexity and a ‘buttery’ mouth feel

Soil Type

Hand harvested, sorted and de-stemmed. Old hardy bush vines, surviving decades of formidable conditions, resulting in highly complex fruit; hence the name ‘Kanniedood’, meaning ‘cant die/diehard’ in Afrikaans. Yielding only 2.5 tons per hectare. Fruit undergoes fermentation in French and Hungarian oak; after fermentation the wine remains in barrels for a further 12 months for natural stabilization. Bâtonnage is carried out on a scheduled basis, to add complexity and a ‘buttery’ mouth feel

Viticulture

Hand harvested, sorted and de-stemmed. Old hardy bush vines, surviving decades of formidable conditions, resulting in highly complex fruit; hence the name ‘Kanniedood’, meaning ‘cant die/diehard’ in Afrikaans. Yielding only 2.5 tons per hectare. Fruit undergoes fermentation in French and Hungarian oak; after fermentation the wine remains in barrels for a further 12 months for natural stabilization. Bâtonnage is carried out on a scheduled basis, to add complexity and a ‘buttery’ mouth feel

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2020