First fermentation in stainless steel second fermentation in the bottle under crown cap. Left on the lees for 12 months. The grapes were handpicked at 06h30 in the morning at temperatures of 12 º C -14º C. Whole bunch press. No acid adjustments were made. Hand riddled in A-Frame riddling racks. No sugar added after disgorgement. Zero dosage.
Appellation: McGregor (in the Robertson Valley of South Africa.)
Vineyard Detail: Pinot Noir Methode Cap Classique. Well-balanced, full-bodied on the palate
Date: First week of Febuary
Vinification: Pinot Noir Methode Cap Classique. Well-balanced, full-bodied on the palate
Alcohol: 11 %VOL Age of Vines: 16
R.S.: 1.0 g/l Temp at Fermentation 15º C- 21º C
T.A.: 7.3 g/l ºB at Harvest 19ºB & 22.0ºB