Pieter Cruythoff Brut Rosé

The Chardonnay & Pinot Noir grapes are crushed together. To ensure an array of layered fruit flavours and to capture freshness, we use only free run juice from the crushed grapes. The juice is cold fermented with selected Champagne yeast, blended with a touch of ‘spicy’ Shiraz and then left on the gross lees for 6 months, where it undergoes malolactic fermentation and develops distinct sparkling wine flavours. After the wine is stabilised, it is bottled with CO2 for a Charmat-style sparkling wine.

Alc: 11.5 % | RS: 10 g/l | TA: 6.1 g/l | pH: 3.3

R114.00