Please see our e brochure and website: www.african-terroir.co.za for more information

Winemaking :

• Harvest information
• Type : hand and harvest machine
• Date : middle of February
• Yield : 10-12 tons/hectare
• Vinification
• Crushing : no crushing, very gently destalked
• Tanks : Stainless steel,
• Fermentation : 24 degree, until we reach 3 balling, 3 pumping over per day, oenoform rouge, 20g/hl
• Malolactic : completed
• Fining : 2g/hl gerbinol
• Filtration : Kieselguhr FW60/14, FP3/1
• Stabilisation : cold -4degree, add 40g/hl of cream of tartar, mixing for 12 hours
• Alcohol : 13.5%
• Residual sugar : < 5g/L
• Packaging : 75cl bottles in boxes of 6, standing
• Wine description : This Cabernet Sauvignon is characterized by ripe blackberry and cherry flavors, a balanced acidity and soft tannin structure.