In The Vineyard
Grapes are sourced from vineyards in the Western Cape that are growing on koffieklip and oakleaf soils. They are meticulously farmed and yields are managed down to below 8 tons per hectare.
Middle to end of February.
Grapes were handpicked very early in the morning allowing the fruit to retain their natural flavor. Only the free run juice was used, allowed to settle and inoculated with selected yeast strain, fermenting under
controlled conditions at 12°C. Prior to bottling the alcohol level is reduced to less than 0.5% ABV as gently as possible through a specialized process.
A wine with tropical aromas of guava, green apple and pear with a refreshing acidity and some spiciness on the palate.