Description
Viognier and Roussanne are hand-sorted before being de-stemmed into the stainless steel basket-press. Juice was then settled overnight and fermented for twenty days with indigenous yeasts at a temperature of 15°C. The Roussanne was barrel fermented. 30% of the Viognier was fermented in 4th & 5th fill French oak 300L barrels, 45% fermented in in stainless steel and the remaining 25% of the Viognier was fermented in a concrete egg tank. After fermentation the wine was blended and stirred weekly for a four-week period.
Alcohol
13.5%
Analytical data
dry
1.6 g/l residual sugar
5.5 g/l acidity
3.41 pH
