These grapes are picked earlier at lower sugar levels to maintain a natural high acidity and a lower alcohol volume. All grapes are handpicked during the early morning hours and then cooled overnight in a temperature -controlled room at 5 °C. The grapes are then crushed, destemmed and placed in stainless steel tanks. Two to three hours of skin contact is allowed to obtain that perfect salmon colour. The juice is then drained and pressed and, the pressed section kept separate. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick the lees and inoculated with X16 yeast. The wine is then sweetened and the sparkle created by adding CO? before bottling.

Country South Africa