Balance Boldly Brut

Winemaking Techniques

Cold skin maceration was carried out for six hours. The free run juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.

Vineyards

The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.

Food Pairing

Combines beautifully with fresh light flavours. Enjoy with oysters or a walnut and pear salad.

Appellation: Western Cape, South Africa
Varieties: 100% Sauvignon Blanc
Harvest Date: February | Vintage: Non Vintage

ALC: 12% | RS: 9.4g/l | pH: 3.32 | TA: 5.29g/l