Diemersdal Matys White 2010
.Oenology: The grapes were hand harvested at full ripeness, the blocks harvested and vinified separately. Crushed and destemmed reductively. Skin con- tact of 12-24 hours, pressed and settled for 6 hours. Racked and inocu- lated with selected yeasts e.g. VIN 7; QA 23; CKS; VL 3. Three weeks alcoholic fermentation temperature controlled at 12-14oC. Maturation: Post Fermentation lees contact for 2 months, stirred up once a week to enhance mouth feel and concentration. Blended 3 weeks before bottling and stabilization.
Food Pairings for Diemersdal Matys White
This is a refreshing, easy-drinking, classic Sauvignon Blanc. Tropical fruit and citrus flavours on the nose with fresh acidity and a lingering minerality on the palate. The distinctive aromas support a wonderfully balanced palate, presenting purity of ripe fruit, coupled with a lingering harmonious finish
Dietary Information: Certified Sustainable
Closure: Crown Cap
Aged in Steel.
|Alcohol: 13.48%||pH: 3.38|
|Sugar: 2.16 grams per liter||Total Acidity: 6.7 grams per liter|