ZV
Zia van Rooyen du Toit (attending)
Marketing Director, Lanzerac
Description
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 off the lees and inoculated with a specific commercial yeast strain. Fermentation was controlled at around 14° Celsius and took around 10 days to complete. Gentle aromatic notes of perfume and rose petals, redcurrants and crushed strawberries.
Certifications
Alcohol
13.0%
Analytical data
dry
5.1 g/l residual sugar
5.8 g/l acidity
3.47 pH
Aromas
Aroma intensity: moderate
Fruit: intense
Floral: moderate
Spice: minimal
Wood: none
Taste
Body: full
Tannins: trace
Bottling
Size: 0.750l
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