Glup Cinsault 2019

Cinsault grapes are hand harvested at 22 balling. 30% whole cluster in tank. Cold maceration for four days before natural fermentation takes place with aerated pump overs during fermentation. On completion of fermentation a 14 day extended maceration takes place before pressing. The wine is further matured in foudre ( large wooden vat, 2500L) for six months. Natural winemaking where there is minimal intervention – No stabilisation, fining or filtration.

Alcohol 13 % vol Sugar 2.32 g/l
TA 5.22 g/l pH 3.41

Soil types: Granite base with small percentage of Clay
Planted: Itata Valley
Yield per hectare: 7 ton/h
Trellised: Perold system
Irrigation: Dry Land
Harvest date: 21 March 2019

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