Simonsberg Ward, Stellenbosch, South Africa
Sugar: 23.3°B pH: 3.17 Total acidity: 5.6 g/l
The grapes were handpicked, de-stemmed and only lightly pressed. The juice was settled overnight, then racked and inoculated with a selected yeast strain. Fermentation was done at low temperatures in concrete tanks. The wine spent four months on the lees, after which it was lightly fined and sterile filtered.
Residual Sugar: 9.6 g/l Alcohol: 13.24% pH: 3. 17 Total Acidity: 5.60 g/l
5 – 6 years