Vineyards: The grapes are harvested from vineyards grown in dry soils in the Western Cape region, where the vines are not espaliered and are planted as saplings. The vineyards are strategically planted on the southwest facing slopes to capture the cool breezes of the Atlantic Ocean and the cold Benguela Current. Deep soils of decomposed granite, rich in clay, with good drainage.
Vinification: with 14 days of fermentation at 14-15°C, the grapes and the must are manipulated in a reductive way to prevent oxidation and maintain the fruitiness. The wine is left on the lees for two months to add complexity. The wine is then de-alcoholized using a delicately spun cone technology. This is done under vacuum and at a low temperature to ensure the wine retains its distinctive body, color and flavour.
Tasting Notes: This is an elegant Provençal-style rosé with fresh summer berries, giving way to fresh apricot flavors and a balanced palate with a sweetly lingering finish.
Pairings: Excellent alternative to any delicious alcoholic rosé wine and to be paired accordingly.
