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The rim would likely just be starting to show the first hints of garnet
green apple and white peach are wrapped in savoury autolytic notes of brioche and pastry
Lightly pressed and minimal skin contact shows a elegant salmon pink colour in this wine
clean red fruit-driven finish with just a touch of warmth from moderate alcohol
They were fermented at between 15 and 22 degrees for 10 days on the skins and malo- lactic fermentation was done in tank
Lanzerac - Pinotage Rosé Vintage:2025 The rim would likely justGrape Varieties: 100% Pinotage Winemaking Method and Maturation: The grapes were picked at around 21 22 Balling and hand sorted before it was destemmed and crushed. Colour extracting took no longer than 2 3 hours before the juice was left to settle for 48 hours at around 13 14 Celsius. The clear juice was drawn o the lees and inoculated with a specific commercial yeast strain. Fermentation was controlled at around 14 Celsius and took around 10 days to
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