in the cellar : Late season French variety, initially introduced into Robertson area for brandy production. Strong grower, prolific; requires severe pruning and cropping to limit production to below 100hl per hectare. High natural percentage of malic acid in the grape. Makes easy-drinking wines with guava, pear and peach flavours.
Cellaring
Night harvested by machine preferably fully ripe.
Juice normally drawn off without delay, settled and fermented at 15°C. Some of these wines are allowed to undergo malolactic fermentation which enhances the shelf life of the wine.