Technical Specifications
Alcohol 12.5%
Residual Sugar 2.2 g/L
pH 3.18
Total Acidity 6.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsault
Cinsault100%
Region Coastal Region
Estate Grown Yes
Fermentation Vessels Tank
Pressing Method Gentle
Natural Yeast Yes
Contains Added Sulfites Yes
Production Details From 30 year old bush vine Cinsault from single dry-farmed block in Agter-Paarl. Early picked grapes gently pressed, juice settled 24 hours before decanting. Spontaneous fermentation in tank with small dose of sulphur. At critical point with sugar remaining for ~5 bar pressure, fermenting wine transferred to bottle for final fermentation. Short period on lees before disgorgement with no dosage. Méthode Ancestrale (Pét-Nat).
Producer Information
Website
Address
Verdun Road, Franschhoek, Western Cape, South Africa
Phone
+27 82 895 4111
Owner
JD Rossouw
Cellarmaster
JD Rossouw