Reductive style, cold crush 8?C; Skin contact for 8 hours, light pressing; Settle for 2 days at 10?C; Fermentation for 49 days at 14?C with selected yeast strains; Fermentation is stopped leaving natural residual sugar of 21.7 g/l.
A rare cultivar with 77 hectares left in the world. Cederberg Bukettraube is an explosion of aroma and flavour. It has prominent muscat flavours with apricot and floral notes on the nose. A well balanced wine with a delicate sweetness and a crisp acidity. Enjoyed as an aperitif; partner to spicy fusion foods ? not hot; sweet Cape curries, or goose liver and baked fruits.