| Type |
Single Varietal Sauvignon Blanc |
| Ecological Status: |
Vegan – Certified Organic (in transition) |
| Appellation: |
Estate Wine of Origin Walker Bay |
| Soil: |
High Alkaline Maritime Limestone |
| Rootstock Year of Planting: |
Ramsey 2003 |
| Cultivars Clones: |
Sauvignon Blanc SB316D |
| Harvest: |
Multiple Passages by Hand |
| Pre-Cooling: |
1 Night at 5°C in Cold Room |
| Sorting: |
Multiple Passages by Hand |
More Information
| Destemming/Crushing: |
At Pressing |
| Pressing: |
Bucher Pneumatic Press Whole Bunch |
| Wild Yeast Fermenting: |
Barriques 1st /3rd Fill |
| Maturating: |
Barriques 1st /3rd Fill |
| Yeast Addition Filtrating: |
None None |
| Harvest Date: |
08.02.2017 |
| Pressing Date: |
17.03.2017 |
| Blending Date: |
28.12.2017 |
| Bottling date: |
17.01.2018 |
| Maceration Period thereof Cold: |
28 Days 28 Days
|
| Alcoholic Fermentation Period: |
8 Days |
| Share Anaerobic Malolactic: |
100% 100% |
| Average Yield Balling: |
34.2 hl/ha 21.2°Bx |
| Alcohol Residual Sugar: |
12.5% 2.4 g/ltr |
| Acidity Addition Total Acidity pH: |
None 6.3 g/ltr pH 3.7 |
| Tannin Addition Total Extract: |
None 22.1 g/ltr |
| Total Sulphur thereof free: |
0.076 g/ltr 0.060 g/ltr |
| Production: |
2,000 btl à 0.750 ltr |
Chemical Analysis before Bottling
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