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All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5 °C. All the grapes are then crushed, destemmed and directly transferred to a stainless steel fermenter, taking extra care to remove all the green stems, in order to reduce the green flavour as far as possible. This is followed by a three day cold soak at 9 °C, covered with a CO2 blanket. Fermentation takes place in closed - top stainless steel fermenters. Half (50%) of the wine ferments spontaneously and the rest is inoculated with D254 and D21 yeast. Extraction is obtained by regular pump overs.
Country
South Africa
Esaja’s “Big Business” philosophy is all about enabling you to discover and connect to trade opportunities across the continent.
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