Deep colours of ruby and lots of notes of
strawberry, cherry and peach skins.
Definitely a bolder kind of Rosé , but
incredibly rich and velvety.
Always a winner on a hot summer’s day
when served cold.
VARIETY: Shiraz with a dash of Cincault
SOIL TYPE: Red scale soil
The Rosé is made from the “Bleeding off”
juice of the grapes.This means that only the
first 100 liters per ton is drained from the
skins after 3 hours.The rest of the the juice
are left on the skins for making red wine.
After settling of the first free run juice
which is meant for Rosé , the juice is racked
from the lees and a cold fermentation with
specially adapted yeast took place. The
outcome is a freshly , zesty Rosé with a
beautiful rosé colour.
Alc – 14.5%
RS – 4.1g/L
pH – 3.20
TA – 6.1g/L
FOOD SUGGESTIONS: Pizzas ,Thai Food or
sit back and enjoy a glass of this earthy