Technical Specifications
Alcohol 13.5%
Residual Sugar 9.3 g/L
pH 3.05
Total Acidity 7.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Maceration 0.25 days
Lees Aging 4 months
Production Details Riesling's aromatic subtlety, racy acidity and gracious aging potential, makes this a stand-out varietal that truly reflects the Nitida terroir. After experiencing three of the driest winters back to back followed by a cool dry 2019 summer and the vineyards responded with smaller, more concentrated berries. With careful canopy management we managed to keep a natural fresh acidity in the grapes. We harvested the Riesling on the 26th of March at a near perfect analysis of 24,4 Balling, 3.13 pH and total acidity of 8.2 g/L. The juice were left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was fermented for two months at 12°C and stopped naturally at a residual sugar of 10 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
Earthy, herbaceous, Cape Jasmine, dried apricot, honeysuckle
Food Pairing Cassia's Moroccan spiced springbok shank
▸ Sources (1)
Producer Information
Website
Address
Tygerbergvalley Road/ M13, Durbanville, 7551, South Africa
Phone
+27 21 976 1467
Email
Owner
Bernhard Veller
Cellarmaster
Helgard van Schalkwyk