| Type |
Single Varietal Cabernet Sauvignon |
| Ecological Status: |
Vegan – Certified Organic (in transition) |
| Appellation: |
Estate Wine of Origin Walker Bay |
| Soil: |
High Alkaline Maritime Limestone |
| Rootstock Year of Planting: |
Ramsey/Richter 99 1998 |
| Cultivars Clones: |
Cabernet Sauvignon CS46CxH |
| Harvest: |
Multiple Passages by Hand |
| Pre-Cooling: |
1 Night at 5°C in Cold Room |
| Sorting: |
Multiple Passages by Hand |
More Information
| Destemming/Crushing: |
Before Pressing |
| Pressing: |
Bucher Pneumatic Press |
| Wild Yeast Fermenting: |
Speidel 1,600 ltr Stainless Steel VarCap Tank |
| Maturating: |
Barriques 1st (40%)/3rd(60%) Fill |
| Yeast Addition Filtrating: |
None None |
| Harvest Date: |
23.03.2017 |
| Pressing Date: |
13.06.2017 |
| Blending Date: |
26.11.2018 |
| Bottling date: |
21.12.2018 |
| Maceration Period thereof Cold: |
66 Days 6 Days
|
| Alcoholic Fermentation Period: |
15 Days |
| Share Anaerobic Malolactic: |
0% 100% |
| Average Yield Balling: |
20.4hl/ha 24.8°Bx |
| Alcohol Residual Sugar: |
14.6% 3.0 g/ltr |
| Acidity Addition Total Acidity pH: |
None 5.6 g/ltr pH 3.6 |
| Tannin Addition Total Extract: |
None 34.3 g/ltr |
| Total Sulphur thereof free: |
0.084 g/ltr 0.035 g/ltr |
| Production: |
1,026 btl à 0.750 ltr |
Chemical Analysis before Bottling
| Type |
Single Varietal Cabernet Sauvignon |
| Ecological Status: |
Vegan – Certified Organic (in transition) |
| Appellation: |
Estate Wine of Origin Walker Bay |
| Soil: |
High Alkaline Maritime Limestone |
| Rootstock Year of Planting: |
Ramsey/Richter 99 1998 |
| Cultivars Clones: |
Cabernet Sauvignon CS46CxH |
| Harvest: |
Multiple Passages by Hand |
| Pre-Cooling: |
1 Night at 5°C in Cold Room |
| Sorting: |
Multiple Passages by Hand |
More Information
| Destemming/Crushing: |
Before Pressing |
| Pressing: |
Bucher Pneumatic Press |
| Wild Yeast Fermenting: |
Speidel 1,600 ltr Stainless Steel VarCap Tank |
| Maturating: |
Barriques 1st (40%)/3rd(60%) Fill |
| Yeast Addition Filtrating: |
None None |
| Harvest Date: |
23.03.2017 |
| Pressing Date: |
13.06.2017 |
| Blending Date: |
26.11.2018 |
| Bottling date: |
21.12.2018 |
| Maceration Period thereof Cold: |
66 Days 6 Days
|
| Alcoholic Fermentation Period: |
15 Days |
| Share Anaerobic Malolactic: |
0% 100% |
| Average Yield Balling: |
20.4hl/ha 24.8°Bx |
| Alcohol Residual Sugar: |
14.6% 3.0 g/ltr |
| Acidity Addition Total Acidity pH: |
None 5.6 g/ltr pH 3.6 |
| Tannin Addition Total Extract: |
None 34.3 g/ltr |
| Total Sulphur thereof free: |
0.084 g/ltr 0.035 g/ltr |
| Production: |
1,026 btl à 0.750 ltr |
Chemical Analysis before Bottling
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