About The Wine
Wine Maker
Carmen Stevens
Wine Origin
South Africa
In the Cellar
Only free-run juices are used in the production of the Poppy Blush. The sweet juice was inoculate with a pure yeast culture and fermented at between 13-15°C. The cold fermentation ensures that the pure fruit quality of the varietals are preserved and expressed in the bottle.
Analysis
Residual Sugar (RS): 4.9g/l
Potential Hydrogen (pH): 3.36
Total Amount of Hydrogen (TA): 4.7 g/l
Volatile Acidity (VA): 0.51 g/l
Sulfur Dioxide (SO2): 110 mg/l
Free S02 (FSO2): 29 mg/l
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