Description
The Cinsault Ancestral is a méthode ancestrale and is made from a selection of Cinsault grown on low yielding bushvines in the Swartland. It is hand harvested early at 11-12% alcohol potential to retain its natural acidity. Whole bunches are pressed to tank for fermentation leaving 20-25g/l of residual sugar and then bottled where it continues to ferment, creating a light fizz. The wine is riddled and disgorged after a year in the bottle on its lees and only 1243 bottles were produced.
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