| Type | Single Varietal Chardonnay |
| Ecological Status: | Vegan – Certified Organic (in transition) |
| Appellation: | Estate Wine of Origin Walker Bay |
| Soil: | High Alkaline Maritime Limestone |
| Rootstock Year of Planting: | Ramsey 1998 |
| Cultivars Clones: | Chardonnay CY227B |
| Harvest: | Multiple Passages by Hand |
| Pre-Cooling: | 1 Night at 5°C in Cold Room |
| Sorting: | Multiple Passages by Hand |
| Destemming/Crushing: | Before Pressing |
| Pressing: | Bucher Pneumatic Press |
| Wild Yeast Fermenting: | Barriques 1st Fill French |
| Maturating: | Barriques 2nd Fill French |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 12.02.2016 |
| Pressing Date: | 17.02.2016 |
| Blending Date: | 09.10.2017 |
| Bottling date: | 13.11.2017 |
| Maceration Period thereof Cold: | 4 Days 4 Days |
| Alcoholic Fermentation Period: | 14 Days |
| Share Anaerobic Malolactic: | 0% 100% |
| Average Yield Balling: | 23 hl/ha 23.0°Bx |
| Alcohol Residual Sugar: | 13.6% 2.6 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.2 g/ltr pH 3.6 |
| Tannin Addition Total Extract: | None 21.9 g/ltr |
| Total Sulphur thereof free: | 0.083 g/ltr 0.012 g/ltr |
| Production: | 1,151 btl à 0.750 ltr |
Chemical Analysis before Bottling
| Type | Single Varietal Chardonnay |
| Ecological Status: | Vegan – Certified Organic (in transition) |
| Appellation: | Estate Wine of Origin Walker Bay |
| Soil: | High Alkaline Maritime Limestone |
| Rootstock Year of Planting: | Ramsey 1998 |
| Cultivars Clones: | Chardonnay CY227B |
| Harvest: | Multiple Passages by Hand |
| Pre-Cooling: | 1 Night at 5°C in Cold Room |
| Sorting: | Multiple Passages by Hand |
| Destemming/Crushing: | Before Pressing |
| Pressing: | Bucher Pneumatic Press |
| Wild Yeast Fermenting: | Barriques 1st Fill French |
| Maturating: | Barriques 2nd Fill French |
| Yeast Addition Filtrating: | None None |
| Harvest Date: | 12.02.2016 |
| Pressing Date: | 17.02.2016 |
| Blending Date: | 09.10.2017 |
| Bottling date: | 13.11.2017 |
| Maceration Period thereof Cold: | 4 Days 4 Days |
| Alcoholic Fermentation Period: | 14 Days |
| Share Anaerobic Malolactic: | 0% 100% |
| Average Yield Balling: | 23 hl/ha 23.0°Bx |
| Alcohol Residual Sugar: | 13.6% 2.6 g/ltr |
| Acidity Addition Total Acidity pH: | None 5.2 g/ltr pH 3.6 |
| Tannin Addition Total Extract: | None 21.9 g/ltr |
| Total Sulphur thereof free: | 0.083 g/ltr 0.012 g/ltr |
| Production: | 1,151 btl à 0.750 ltr |
Chemical Analysis before Bottling
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