50% of grapes were fermented on skins in an open top fermented with daily punch downs until dry after which it was basket pressed and racked to new 500L French oak. The other 50% was whole bunched pressed and fermented in older French oak. Both parcels were blended together after 6 months in oak and racked back to barrel for a further 10 months of maturation. Thereafter bottling took place in July 2019.

Thank you for enquiring about the Sondagskloof White 2018. Due to limited stock, wine will be sold on allocation. Please email me directly at info@trizanne.co.za