Product Description
Varieties
Sauvignon Blanc
The Vineyard
Soil type Weathered Granite
Trellising 4 wire Perold
Pruning Spur – 2 bud
Yield 6 – 12 ton/ha
Rootstock US 8/7
The Cellar
The Sparkling Sauvignon Blanc base wine is made in the traditional method, harvested by hand and gently whole-bunch pressed at low pressures in order to not extract bitter phenols.
The juice was settled overnight and racked clean before fermentation. Fermentation took place at low temperatures in stainless steel tanks and took three weeks to complete. After the primary fermentation; the wine was stabilised and prepared for the secondary fermentation in bottle. The secondary fermentation in bottle took three months to complete and the wine was disgorged shortly thereafter.
Alcohol 12.5%
Residual sugar 9.5g / litre
Total acid 6.4g / litre
pH 3.15
