JB
Jeanette Bruwer (attending)
Managing Director, Springfield Estate
JB
Jenna Bruwer
Export / Sales Manager, Springfield Estate
Description
Nectarine, preserved ginger, apricot with a marine salinity to finish
Certifications
Alcohol
13.5%
Analytical data
dry
1.2 g/l residual sugar
7.22 g/l acidity
3.31 pH
Vineyard
Semi- arid climate 240mm rainfall per year (winter)
Vine density: 15000
Vinification
Juice settled without enzymes at -3*C for 3 weeks 21 days aloholic fermentation 100 days on primary lees All racking done under CO² Stabilized at - 4ºC for 1-2 weeks 80 g/hl Bentonite fining Filtration 2.5 micron filtration on the estate prior to bottling
Maturation
100 days on primary lees 3 months bottle maturation prior to release
Color
Apparent color: lemon
Intensity: pale
Aromas
Aroma intensity: intense
Fruit: intense
Floral: moderate
Spice: restrained
Wood: none
Taste
Acidity: high
Body: moderate
Tannins: trace
Bottling
Size: 0.750l
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