Beautifully crafted Provençal-style Rosé Wine, with notes of ripe summer berries, giving way to fresh and peachy aromas and a balanced palate with a lingering finish.
Produced using grapes harvested from dry-land farmed vineyards in the Western Cape region of South Africa. The vineyards are strategically planted on south-west facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current. Deep soils from decomposed granite, clay rich, with good drainage.
With 14 days fermentation at 14-15°C, the grapes and juice are handled reductively to prevent oxidation and lock in fruitiness. The wine is left on lees for 2 months to add complexity. The wine is then dealcoholized by way of a gently spun cone technology. This is done under vacuum and at low temperature to ensure that the wine retains its distinctive body, color, and flavor.