Big Mouth Lucious White

Winemaking Techniques

Cold skin maceration was carried out for six hours before the juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.

Vineyards

The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.

Food Pairing

A perfect partner to food, especially fish and white meat dishes. Goes well with seafood, pastas, Asian dishes, light meals and salads.

Appellation: Western Cape, South Africa
Varieties: Non Cultivar
Harvest Date: February |

ALC: 12% | RS: 12.54 | pH: 3.33g/l | TA: 5.05g/l