R 320.00

Vintage- Subject to availability

All grapes are handpicked during the early morning hours and
then cooled overnight in a temperature - controlled room at 5
°C. 60% of these grapes are then crushed and destemmed, whilst
the remaining 40% is fermented as whole cluster. This is
followed by a three-day cold soak at 9 °C, covered with a CO₂
blanket. Natural fermentation takes place in open fermenters.
Extraction is obtained by light punch - downs twice a day. After
fermentation is completed, the wine is left on the skins for
another seven days and then pressed to old oak barrels.


Malolactic fermentation is completed in the barrel. The wine is
then racked from the lees and given a low dose of sulphur. The
wine spends a total of 14 months in the barrel before it is
bottled.

 

Kloovenburg Carignan R 320.00

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