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Origin : Western Cape – South Africa

Winemaking :

• Harvest information
• Type : Hand-picked grapes were used. Harvested early in the morning to obtain grapes as fresh and cool as possible.
• Date : Beginning of February
• Yield : 7 tons/hectare
• Vinification
• Crushing : no crushing, very gently destalked
• Pressing : A skin contact period of 4 hours was allowed, for more cultivar character and body.
• Tanks : Stainless steel
• Fermentation : 17 degree, until dry , Anchor Alchemy I, Fine lees contact for 4 months.
• Malolactic : no
• Filtration : Kieselguhr FW60/14, FP3/1
• Fining : 2g/hl degustine, bentonite
• Stabilisation : cold -4degree, add 40g/hl of cream of tartare, mixing for 12
• Alcohol : 13.5%
• Residual sugar : < 5g/L
• Packaging : 75cl bottles in boxes of 6, standing
• Wine description: Peach, apricot, pineapple are the flavor we got off from the first nose, after the complexity of the viognier take over. Well balance from fresh and good acidity of the chardonnay, the viognier brings structure and length to the blend. Match with starters, salad and chicken dish.
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