Ulumbaza Pink of Springfontein



The two cultivars were vinified separately and then blended afterwards. Grapes were harvested by hand and destemmed before crushing. After six hours skin contact the grapes were pressed and the juice clarified over 48 hours. Fermentation was completed in stainless steel tanks and the wine kept on fine lees for 16 months before blending.

Springfontein Wine Estate (Pty)Ltd, PO Box 71, Stanford 7210, Reg. No. 1996/006494/07  VAT No. 402 016 0323
Telephone: 028 341 0651 |  Fax: 028 341 0112 |  Dr. Johst Weber, Director (CEO), Tariro Masayiti – General Manager/ Winemaker