Dry Blanc de Noir and Rosé (<5g/l or up to 9g/l if TA <2g/l lower)

Grapes are picked when reaching optimum physiological ripeness, close to 24º Balling. After de-stemming and crushing, the mash is cold-soaked at 12ºC for eight hours followed by settling for 24hours and 18 days of fermentation before wine is fined, cold stabilized, filtered and bottled.

Striking an easy friendship with just about anything, Pinotage Rosé loves rosy-hued food: Salmon, trout, hot prawns and ice cold watermelon.