Daschbosch Méthode Ancestrale The wine displays a pale straw colour, typical of a bubbly that enjoyed the benefits of extended lees maturation. Beautiful aromas of lime, crisp apple with freshly baked pastry, and toasted almonds on the nose. The palate is bright and zippy with vibrant acidity and a soft, creamy mouthfeel.
Perfect with smoked salmon, oysters and seafood dishes.
Ready for immediate enjoyment.
Appellation : Breedekloof South Africa
Age of vines : 7 years
Root stock : Ramsey
Trellis System : Four wire trellis system
Soil Type : Glenrosa Soil (Weathered Soil)
Irrigation : Drip
Type : Hand- picked (early morning)
Yield : 10-12 ton
Date : End February
Sugar : 21.6ºB
Sorting of grapes, de-stemmed and crushed, cold soaking and slow fermentation at 12-15ºC to enhance flavour and colour. Daschbosch Méthode Ancestrale is fermented for about 2 weeks with wild yeast. The wine was bottled at the end of fermentation so that fermentation can finish in bottle and left on the lees for a further 4-5 months.
Alcohol ~ 12.8 vol%
Residual Sugar ~ 4.76/l
Total Acid ~ 8.37 g/l