GRAPES
Cabernet Franc
ALCOHOL LEVEL
14,0 % VOL
BOTTLE SIZE
750 ml
VINIFICATION AND AGEING
Grapes from selected parcels are harvested early in the morning and macerated for 15 days in cooled concrete tanks. Malolactic fermentation takes place in stainless steel tank where it ages for 18 months.
COLOUR
Deep ruby
BOUQUET
Redcurrant, strawberry, green pepper
FLAVOUR
Rich and elegant, fruity, green pepper, light tannins
SERVING TEMPERATURE
18-20 °C
FOOD MATCHES
Grilled lamb, pasta with kebab.
GRAPES
Cabernet Franc 40%
Boğazkere 60%
ALCOHOL LEVEL
13,5 % VOL
BOTTLE SIZE
750 ml
VINIFICATION AND AGEING
Grapes from selected parcels are harvested early in the morning. Cabernet franc is macerated for 15 days in cooled concrete tanks while Boğazkere is processed with a carbonic maceration for 7 days. Cabernet Franc Malolactic fermentation takes place in 1 wine old french oak barrels and it ages for 12 months before blending. Boğazkere is a new vintage when Cabernet Franc is from the previous one.
COLOUR
Medium ruby
BOUQUET
Sour cherry, raspberry, green pepper with toasted notes
FLAVOUR
Light structured, elegant and long, developing in its finish with sour cherry and raspberry
SERVING TEMPERATURE
18-20 °C
FOOD MATCHES
Red meat with sauce and cheeses like comte or cantal
GRAPES
Kalecik Karası 60%
Syrah 40%
ALCOHOL LEVEL
13,5 % VOL
BOTTLE SIZE
750 ml
VINIFICATION AND AGEING
Grapes from selected parcels are harvested early in the morning and macerated for 15 days in cooled concrete tanks.While Kalecik Karası stay in stainless steel, Shiraz Malolactic fermentation takes place in 1 wine old french oak barrels and it ages for 12 months before blending. Then Kalecik is a new vintage when Shiraz is from the previous one.
COLOUR
Medium ruby
BOUQUET
Red fruits with a hint of blackberry and toasted notes
FLAVOUR
Velvety, elegant, lively and round like a Pinot Noir
SERVING TEMPERATURE
18-20 °C
FOOD MATCHES
Delicatessen, swords, tuna, fish, quail, liver
GRAPES
Cabernet Franc 50%
Merlot 50%
ALCOHOL LEVEL
14,5 % VOL
BOTTLE SIZE
750 ml
VINIFICATION AND AGEING
Grapes from selected parcels are harvested early in the morning and macerated for 15 to 21 days in cooled concrete tanks. Malolactic fermentation takes place in new french oak barrels where it ages for 18 month. Blending is made before the last three month.
COLOUR
Deep ruby
BOUQUET
Pomegranate, green pepper, plum and toasted notes
FLAVOUR
Elegant, round, velvety. Fruits and toasted flavours.
SERVING TEMPERATURE
18-20 °C
FOOD MATCHES
Beef bourguignon, quail, game, lamb
GRAPES
Shiraz
ALCOHOL LEVEL
14.08 % vol
VINIFICATION AND AGEING
Grapes from selected parcels are harvested early in the morning and cooled for 20 hours to reach 3 degrees before process. After a skin contact of 2 hours grapes are pressed. The must get decanted after 15 hours. Fermented in new french oak barrels it ages on lees for 4 months plus 8 months.
COLOUR
Deep dark red
BOUQUET
Dark fruits, spicy, hint of violet, toasted notes
FLAVOUR
Strong, rich and structured. Fruity and spicy.
SERVING TEMPERATURE
18-20 °C
FOOD MATCHES
Beef, spicy and mushroom
Sauce beef, kidney with mushrooms
APPELLATION
Robertson
GRAPES
100% Chardonnay
ALCOHOL LEVEL
13.5% vol.
BOTTLE SIZE
750 ml
TYPE OF SOIL
The Robertson wine region towards the Indian Ocean is blessed with a diversity of soil, which includes alluvial soils and calcium rich out crops. These calcareous lime-rich outcrops are similar to Burgundy’s Cote D’or, ideal for Chardonnay.
TRAINING SYSTEM
Four strand hedge, winter pruning, bunch dropping at veraison.
PLANT DENSITY
3470 vines per hectare.
YIELD
9 tons per hactare.
VINIFICATION AND AGEING
Hand selection of grapes. The wine is made with minimal interference. During fermentation natural yeasts are used with no enzymes. Matured in 2nd and 3rd fill French oak barrels for 9 to 12 months.
APPELLATION
Bot River
GRAPES
100% Sauvignon Blanc
ALCOHOL LEVEL
13.5% vol.
BOTTLE SIZE
750 ml x 6
TYPE OF SOIL
Sandstone and clay.
TRAINING SYSTEM
Five-wire lengthened Perold.
PLANT DENSITY
2346 vines per hectare.
YIELD
9.264 tons per hectare.
VINIFICATION AND AGEING
Average sugar at harvest: 21.5 – 22.5°Balling (Brix) / 97 °Oe / 19.4 °KMW. The grapes were handpicked during the picking window of the 1st and 5th of February and kept overnight at 12 °Celsius. After the grapes are carefully sorted, de-stemmed and gently pressed, strictly reductive winemaking practices takes place to preserve the flavour characteristics. Settling for two days at 10°C, natural fermentation is then induced at a temperature of 11 to 12°C after the racking from the lees. When the alcoholic fermentation is completed the wine is left on the fine lees for 3 months before it was bottled on the 10th of June 2016
APPELLATION
Robertson
GRAPES
100% Merlot
ALCOHOL LEVEL
14% vol.
BOTTLE SIZE
750 ml
TYPE OF SOIL
Rocky soil next to the Langeberg mountain range at an altitude of 350 meters located against a south facing slope.
TRAINING SYSTEM
Four strand hedge. The vines were planted in 1999.
PLANT DENSITY
3200 vines per hectare.
YIELD
7 tons per hectare.
VINIFICATION AND AGEING
Hand selection of grapes. 4 days maceration before fermentation at 24.5 degrees average. Matured in third fill French oak for 12 months.
CLASSIFICATION
White still wine
VINE
100% Coda di Volpe
GRAPE ORIGINS AND VINEYARD FEATURES
Selection of grapes from owned estate vineyards located in Agro di Montemiletto at 500 ~ 550 metres a.s.l.
SOIL TYPE
Sand – medium mixture
ALCOHOL CONTENT
12,5%
CLASSIFICATION
White still wine
VINE
100% Fiano
GRAPE ORIGINS AND VINEYARD FEATURES
Selection of grapes from owned estate vineyards located in Agro di Montemiletto at 500 metres a.s.l
SOIL TYPE
Sand – medium mixture
ALCOHOL CONTENT
13%
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