20
22
- Soil Table Mountain Sandstone-derived soil
- Alcohol 13.30%
- Acid 6.70 g/l
- pH 3.27
- Residual Sugar 1.90 g/l
- Fermentation & Maturation Sauvignon blanc – fermented in Terracotta Amphorae, Nombot Egg and Ceramic Egg for 5 months.
- Semillon in neutral oak barrels for 5 months.
- Chardonnay in Terracotta Amphorae and neutral oak barrels for 5 months.
- Yield 17.50 hl/ha, 2.7 t/ha
- Production 557 cases
- Blend Composition Sauvignon blanc 51%, Semillon 25%, Chardonnay 24%
- Fruit Origin Hemel-en-Aarde Valley 100%
- Vegan Friendly
- Release Date June 2022