All the vineyard parcels were harvested at optimum ripeness and vinified separately. All the grapes were given 12 to 24 hours extended skin contact before only the free-run juice was transferred to tank for fermentation. The wines were fermented at low temperatures with selected yeast strains to highlight each vineyards specific characteristic. After fermentation the wine was left for a further four months in contact with the lees before putting the final blend together.
Kleine Zalze Cellar Selection Bush Vines Chenin Blanc
Initial aromas of lime and citrus zest are beautifully intertwined with a virtual ?fruit salad? of tropical fruits. These flavours follow on the palate, and combined with the rich texture and elegant minerality, ensures a very long finish.