Technical Specifications
Alcohol 13.5%
Residual Sugar 4.4 g/L
pH 3.5
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Western Cape
Production Details • Residual Sugar 4.4 g/l The grapes were harvested in the early • Alcohol 13.5% morning hours to ensure that they • Acidity 5.9 g/l arrive cool and fresh at the cellar. After • pH 3.5 crushing the grapes, they are transferred to fermentation tanks where they are fermented for approximately 7 days. Juice was drawn off the skins to improve the wines colour and flavour intensity. The wine was matured in American oak for up to 8 months prior to bottling. www.alvisdrift.co.za [email protected]....