THE RANGE:
Soft and approachable premium wines inspired by more than two centuries of winemaking begun by Nederburg's founder, Philippus Wolvaart, who bought the land in Paarl in 1791.
VINEYARDS:
The grapes were sourced from vineyards across the Western Cape. The viticulturist works hand-in-hand with the grape growers in managing each vineyard block to ensure the best quality fruit for this wine. The different microclimates and soil types associated with each vineyard add to the complexity of the wine.
WINEMAKING:
The grapes were harvested by hand and machine at 22º to 23.5º Balling from midFebruary until the end of March. The fruit was crushed and then cool-fermented on the skins in temperature-controlled stainless-steel tanks at 25º to 28ºC for two weeks. Upon completion of malolactic fermentation, the wine was matured in contact with French and American oak for a period of eight months.
RESIDUAL SUGAR: 7,66 g/l
ALCOHOL: 12,99 %
Tartaric PH: 5,87 g/l
TOTAL ACIDITY: 3,62 g/l
