In the cellar, skin contact is given for 6 hours and then only the free-run juice is drained and allowed to cold settle for three days. The clean juice is then racked and taken to the fermentation tanks where different special cultivated wine yeasts are inoculated and the fermentation temperature controlled between 13-15 C. After fermentation, which takes about three weeks, the wine is left on the primary fermentation lease for at least three months before bottling
Rietvallei Sauvignon Blanc
The nose reveals vibrant fruit with expressive passion fruit and grapefruit, freshly cut grass and a touch of capsicum. These flavours follow through on the palate with flinty and mineral notes and allusions of ripe green figs. The acidity is well balanced and allows for a zesty, crisp and decidedly dry finish.