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Produzent Stellenrust
Geschacksnoten Medium-bodied, Fruity, Velvety tannins
Vinifikation The grapes for this wine come from the Helderberg, Bottelary Hills and Devon Valley regions. After harvesting, the grapes were crushed and allowed to cold macerate for 2 - 4 days. The juice is inoculated with French yeast strains and ferments on the skins for at least 14 - 20 days, with periods of hotter fermentation (29°C) and periods of cooler fermentation (20°C). This not only creates a greater extraction of fruit and tannin, but also a variety of aromas due to the different fermentation temperatures. The wine partially completes malolactic fermentation in barrels and ages separately on its lees for 18 months, after which it is blended and receives another 6 months of barrel aging.
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Artikel Nr. 105786