Capaia Skaliekop Red
|pH||3.5 - 3.65|
Picked at optimum ripeness, these grapes are destemmed and underwent natural fermentation in large French-oak fermenters. Alcoholic fermentation lasted about 21 days during which gentle pump-overs encourage delicate flavour and colour extraction. Malolactic fermentation follows after pressing of the skins. The wine spend a few months in 2nd and 3rd fill French-oak barrels.
|Winemaker||Stephan von Neipperg, Bernabé Strydom, Stephan Potgieter|
This wine is a natural with barbequed steak and sausages – think South African “braai”!
Enjoy within 3-5 years
- Range: Capaia Wines