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persistent mousse that forms a delicate collar and steady stream of small bubbles
it offers precise quince
The sugar levels are adjusted to 24 g/l followed by the addition of the‘liqueur de tirage’ (yeast) for the second bottle fermentation
The entire harvest was completed before the onset of rain in March
showing layers of apricot
Survivor - Pinotage Reserve Vintage:2023 persistent mousse that forms aGrape 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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