Cederberg Sauvignon Blanc

Cederberg Sauvignon Blanc

R 140.00
Grapes are hand harvested early morning at 20-23.5 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately 5 hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further maturated on fine lees for additional 4 months with a monthly battônage of tank before the final blending and bottling.