Brunia White 2019
The cultivars (75% Sauvignon Blanc /25% Semillon)were picked and fermented separately. Whole bunch pressing was employed, and the must was settled overnight. Minimal sulphur is added at crush as to encourage natural fermentation from the indigenous yeast. No further additions are made. At the first sign of fermentation the juice is racked to barrels where it will complete fermentation. Fermentation generally lasts 14 – 18 days after which the barrels are topped up, natural malolactic fermentation is encouraged. Once stable, the wines are topped regularly and aged on the fermentation lees for a further 10 months.
The wine is racked and blended in November and then put back to barrel for maturation until bottling. Wines are bottled unfiltered.