Skins Agleam (Sauvignon Blanc)

Skins Agleam (Sauvignon Blanc)

R355.00

Out of stock

CULTIVAR: 100% Cabernet Sauvignon
ALCOHOL ON LABEL: 14.5%
pH: 3.70
RISIDUAL SUGAR: 3.3 g/l
TOTAL ACIDITY: 5.5 g/l
TOTAL EXTRACT: 34.9 g/l
YIELD: 22.2 hl/ha
BOTTLING DATE: 13.11.2017
PRODUCTION: 1141 bottles

SKU: N/A Category:

Description

Sauvignon blanc put thorugh three different fermentations. Whole bunches of grapes were selected and harvested by hand and left to cool down in cold room overnight. Next day the bunches were carefully placed in small pressure tanks initially saturated with carbon dioxide gas using dry ice. The carbon dioxide removed all air, including oxygen, and without any oxygen present no yeast fermentation or bacterial spoilage could take place. After 2 weeks under carbon dioxide gas intracellular enzymatic fermentation started inside the berries in the tank. The internal enzymes of the grapes dont need oxygen to function. This process breaks down malic acid and produces small amount of alcohol and some secondary metabolites. After about 2 weeks with 1.5% alcohol the carbon dioxide was released and air/oxygen naturally moved into the tank starting yeast fermentation by indigenous yeast species. Half way through fermentation the bunches were pressed and the wine put in 1st fill and 3rd fill barrels to complete fermentation. This was followed by a third fermentation, malolactic fermentation, by bacteria. The wine was then matured for 9 months on yeast lees with battonage the first 2 months.

VINEYARD: Altitude 6 m above sea level
SOIL TYPE: Limestone Soil – calcareous and alkaline
ROOTSTOCK: Ramsey
AGE OF VINES: 17 years
TRELLISING: 5 Wire, Vertical Shoot Positioning, double lengthened (Perold system).
HARVEST DATE: 08.02.2017
FERMENTATION: Three different types of fermentations. 1. Intracellular Enzymatic fermentation, 2. Yeast (alcoholic) fermentation 3. Malolactic (bacterial) fermentation.

 

Additional information

Vintage

2017

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