We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok
All our Chardonnay vineyards are situated on the limestone soils of the Robertson region. Limestone and Chardonnay have a great affinity as it brings out the citrus and mineral notes of the grape. These grapes were harvested in two stages. The first pick is slightly greener and the second pick is at optimal ripeness to add to the complexity of the wine.Grapes are harvested by hand for greater quality control. The grapes were cooled overnight, destemmed and crushed the following day. Skin contact was maintained for 4 hours, then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12º and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. 25% of the wine was fermented in new French oak.
About 35% of the grapes are harvested at lower sugar levels to add greener notes and crisp acidity. The second pick is done when the grapes are physiologically ripe, which brings through fruity and tropical notes. This method of harvesting in two stages promotes a complex wine with balanced acidity. Generally, the Sauvignon Blanc grows on alluvial terraces.
Grapes are harvested by hand for greater quality assurance. The grapes were cooled overnight before it was destemmed and pressed. Free run juice and pressed juice were kept separate until final blending after primary fermentation and ageing. The wine was cold fermented for 15 days at temperatures between 14º and 18° Celsius.