Winemaking

The grapes are harvested early in the morning to ensure cool temperatures. After the grapes are destemmed and crushed and pumped into a separating tank where the juice and skins are separated.

The juice then flows by gravity into a settling tank and is settled out overnight. Clear juice is racked into fermentation tanks the next morning, and fermentation

is started by adding selected yeast. The juice is fermented at 14 degrees C until dry, whereafter Muscadel juice is added to sweeten and CO2 for perlé just before bottling.

Winemaker’s comments

Colour: Beautiful light rose petal colour with fine, fizzy bubbles.
Bouquet: Exotic muscat and spicy aromas, with hints of strawberries and candy floss.
Taste: Fresh tropical fruit and strawberries, light-bodied, with a good balance between sugar and acidity.
Food pairing - Great on its own or served with fresh summer salads, charcuterie or light meals.
Alcohol: 9.0%