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Grapes are hand-harvested in the early morning at 21–23.5 Balling. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately five hours skin contact before a light pressing.

Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further matured on fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.

Ghost Corner Sauvignon Blanc

SKU: 6009626730937
R259,90Price
  • Powerful concentrated layers of green figs and gooseberries, with a touch of grapefruit, fynbos and a steely minerality on the palate.

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