Description
About the harvest: Grapes are picked at optimum ripeness around 22° Balling.
In the cellar: The juice was allowed some skin contact with the grapes. The juice always partially goes through a native yeast fermentation, before it is inoculated with a special commercial yeast Vin2000 producing rich ripe flavours in the wine.
The Muscat is picked as Noble Late Harvest when the grapes have picked up Botrytis and fermented to a residual sugar of about 140g/L. This is the element that sweetens the wine and make it so floral. It is fermented cold in stainless steel tanks over a period of 2 to 3 weeks at between 11 – 15° C and left on its primary fermentation leese for at least 3 months before refinement and bottling.
Klein Rust Sweet White is fermented cold in stainless steel tanks over a period of 2 to 3 weeks at temperatures varying between 11 – 15 °C and left on its primary fermentation lees for at least 3 months before refinement and bottling.
Nose: Expresses guava, white peach and pear drop notes.
Palate: Shows luscious ripe tropical fruit with a hint of herbs.
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