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Breedekloof is known for its diversity in soil types and topography. This gives us the privilege of having a variety of blending components in the winery.
After picking the Sauvignon Blanc, grapes were crushed and the juice settled at 8 C before being racked and cold fermented at 13 C in stainless steel tanks to retain the wine’s freshness and aromatics.
After fermentation, a conservative amount of Shiraz was added to get a nice light salmon colour and a fresh attractive palate.
