VITICULTURE: Only red grapes are specifically grown and used for Rosé production.
Varieties include Cabernet, Shiraz and Merlot.
WINEMAKING: Red grapes are harvested at lower sugar levels to ensure fruit and a lower alcohol. Red
grapes are destemmed and crushed at the cellar and a few hours skin contact is allowed.
The grapes are pressed to extract juice from the grapes.
The lovely pink juice is then allowed to settle for 2 days and racked thereafter. To
start fermentation, the juice is inoculated with a pure yeast culture. Fermentation
takes place at 13°C for about 2 weeks. The residual sugar is attained by using natural
concentrated grape juice.
TASTING: An attractive soft pink colour, with a bouquet of rose petal, strawberry and