100% Elgin Valley, South Africa.

Clusters are handpicked at 20.1 to 20.4 0 Balling into lug 17kg baskets and meticulously hand sorted on sorting belts to remove any rotten or unripe berries and matter other than grapes. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a commercial yeast strain suited to this variety. The wine was fermented at a cold temperature (13°Celsius) for 58 days, until it reached the residual sugar required for sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle.

Exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of citrus on the finish.

Alc: 11.47% | Acidity: 6.5g/l | pH:3.04| RS: 8.7g/l