Tempting crushed raspberry colour offers delectable candyfloss, red berries and boiled sweet aromas. On the palate, this juicy wine shows depth of flavour with vivaciousness and a lively finish.
After being lightly crushed the grapes were allowed skin contact for 4 hours after which the grapes were gently pressed in order to not release harsh tannins. The juice was cold fermented at 12° - 16°C in stainless steel tanks with cultured yeast specifically suited to rosè. Reductive winemaking techniques were used to ensure minimal contact with oxygen, thus preserving the fruit character. The wine underwent lees contact for 2 months for added complexity and mouth feel, after which blending took place. Bottling followed after a light fining, cold stabilisation and filtration.
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