Label Specification

Class of wine:
Wine of Origin:
Cultivar:
Vintage:
Alcohol:
A Number:
Second Label
Wellington
Cinsaut
2019
14.0 %
A1165

Fermentation & Maturation Specifications

Winemaker:
Primary Fermentation:
Pressing Method:
Secondary Fermentation:
Maturation:
Maturation Period:
Analyses:







Quantity for bottling:
Bottling Date:
Lola Nicholls
Open vat
Stainless steel basket press
Malolactic fermentation in stainless steel tank
Barrel matured in 225 l barrels
12 – 14 months
Actual Alcohol – 14.43 %
Residual Sugar – 1.8 g/l
Volatile acidity – 0.38 g/l
pH – 3.60
Total acidity – 4.7 g/l
F SO2 Rip – 12 mg/l
T SO2 Rip – 72 mg/L

713 l / 950 bottles
2 November 2019

General Comments

Pale ruby colour. Floral like and red summer berries on the nose with hints of liquorice on the pallet. Best served chilled with simple pizzas, spaghetti bolognaise, cottage pies and spicy cold meats. Also pairs well with sticky sweet braaied spareribs. Goes well with fish and seafood dishes.

Vineyard Information

Total Vineyard Area:
Cultivar:
Rootstock:
Block number:
Year of Planting:
Soil types:
Farming methods:
General Manager:
Viticultural Consultant:
Vineyard Manager:
Approximately 3 hectares bush vine
Cinsault


2001
Decomposed granite

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021 875 5960

info@mitres-edge.co.za

Mitre's Edge Winery & Vineyard, R44 Stellenbosch, Cape Town, South Africa