Description winemaker fresh and exuberant Welmoed Rose "easy drinking" precocious style Pinotage Shiraz vines, young vines from the mountains. Careful with freshness and flavors of soft tropical berries protected areas.
The main characteristics of harvesting the Pinotage select blocks of early fruit and fresh acidity storage (22 ° W) finished. Shiraz is about two weeks later to pick up that it is essentially a strawberry pink color profile, a round bouquet and aftertaste. Stellenbosch grapes. Cool Mediterranean-type climate, fertile clay. Vines tied in a 5-wire hegsysteem. Fermentation is extracted until the desired color - from about 8 to 12 hours of contact with the skin of the skin occurs. The fruit juice is separated from the skin, and to complete the first fermentation at a temperature between 14 to 16 ° C in a stainless food standards agency steel tank, and then, this rose protein and cold stability, and is ready to bottling.
Wine Month: win the traditional dinner food standards agency in South Africa in October! Recipe: food standards agency tuna sashimi fillets, food standards agency mustard mayonnaise and saffron and wine sommelier teacher found Jonkershoek Nature Reserve
October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 February 2012 January food standards agency 2012 December 2011 November 2011 October 2011 September 2011 9 Month August food standards agency 2011 July 2011 June 2011 May 2011 April 2011 March 2011 Powered food standards agency by WordPress and WordPress Theme create Moonmoth interactive
The main characteristics of harvesting the Pinotage select blocks of early fruit and fresh acidity storage (22 ° W) finished. Shiraz is about two weeks later to pick up that it is essentially a strawberry pink color profile, a round bouquet and aftertaste. Stellenbosch grapes. Cool Mediterranean-type climate, fertile clay. Vines tied in a 5-wire hegsysteem. Fermentation is extracted until the desired color - from about 8 to 12 hours of contact with the skin of the skin occurs. The fruit juice is separated from the skin, and to complete the first fermentation at a temperature between 14 to 16 ° C in a stainless food standards agency steel tank, and then, this rose protein and cold stability, and is ready to bottling.
Wine Month: win the traditional dinner food standards agency in South Africa in October! Recipe: food standards agency tuna sashimi fillets, food standards agency mustard mayonnaise and saffron and wine sommelier teacher found Jonkershoek Nature Reserve
October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 February 2012 January food standards agency 2012 December 2011 November 2011 October 2011 September 2011 9 Month August food standards agency 2011 July 2011 June 2011 May 2011 April 2011 March 2011 Powered food standards agency by WordPress and WordPress Theme create Moonmoth interactive
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