Technical Analysis
Alcohol
10.5
Residual sugar
42
pH
3.20
Acidity
6.9
A slow careful process to develop this stunning, naturally bottle fermented, matured on lees Cap Classique. The grapes are harvested at optimal ripeness for a CC, a little higher in acidity and not overripe to preserve the natural acidity and have a low alcohol. Secondary fermentation leads to the build-up of pressure and infusion of bubbles into the wine.
Tasting note
Pale golden in colour with a unique bouquet of green apples, pineapple, lemon and orange zest. The pleasing mouth showcases notes of biscuit flavours and a delicate touch of sweetness that ends with a crisp and well-balanced acidity.
Origin
South Africa
Variety
Chenin Blanc
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
ieter-Niel Rossouw, Maggie Immelman
Fining Agent
Vegan suitable
Closure
Muselet cage
Region
Darling
Vegan
Yes
Vinification details
After the grapes are whole bunch pressed, juice is left to settle overnight. Only the best 450 – 500 lt of juice from every ton of grapes is used. The clear grape juice is then transferred to stainless-steel tanks for the first alcoholic fermentation. After aging for some time on the lees, the wine is prepared for secondary bottle fermentation and is left on secondary bottle fermented lees for 16 months before the sediment is removed using the traditional process of remuage and disgorgement.
