In the cellar only the freerun juice is used and allowed to cold settle for two days. The clean juice is then racked and taken to the fermentation tanks where special cultivated wine yeast is inoculated and the fermentation temperature controlled between 16-17 C. After fermentation, which takes about two weeks, the wine is left on the lease for at least four months, stirred weekly. No oak is involved in the process of the making of this wine. The finished product is then carbonated during the bottling process.
Rietvallei John B Chardonnay Sparkling
This is an exciting and lively dry sparkling wine expressing flavours of fresh citrus and orange blossom. The palate reveals green apple flavours and is full-bodied with a good balancing acidity and finishes with a lingering, yeasty aftertaste.