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Flavours of lemon
In the cellar the grapes were fermented at between 16 and 22 degrees with an average of 45 days skin contact
The sugar levels are adjusted to 24 g/l followed by the addition of the‘liqueur de tirage’ (yeast) for the second bottle fermentation
it offers precise quince
This combination allows the wine to maintain a crystalline purity and freshness
Survivor - Pinotage Reserve Vintage:2023 Flavours of lemonGrape Varieties: 100% Pinotage Wine Making Method and Maturation: Harvesting occurred at optimal ripeness of 25. 7 Balling. Picking was done by hand in the early morning to ensure that the grapes arrived cool at the cellar. Cold soaking was done for 48 hours before inoculation. Extraction was done by means of punch downs every 6 hours. Fermentation lasted for 5 days and temperatures peaked at 26C. Skins were pressed at 4 Balling and the gently pressed
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