A zesty wine with a refreshingly crisp finish
After de-stemming the grapes, the fixed content were put through a mass cooler to bring it down to 10°C and left for 6 hours in the separators to enhance skin contact. This will significantly develop its Fragrance. Following this, the wine is drained and only the first “free run” is moved to a fermentation tank. Placed on yeast to inoculate for 18 to 21 days the wine’s fermentation takes place at a steady 12°C until it is dry. After this process the wine is left on its primary lees before wrapped and pumped to a new tank to form new, secondary lees. Here it will remain for 2 to 3 months, until such time as it is ready to be fined and prepared for bottling.
On the mountain slopes, weathered granite and sandstone soils, with a high clay content, good acidity and water retention predominate. The area experiences temperatures that are fiercely hot in summer and extremely cold in winter due to the mountain ranges surrounding the valley. Above-average winter rainfall coupled with these climatic extremes creates unique meso- and micro-climates in the Wellington vineyards. This combination of altitudes, soil types, drainage, micro-climates and sun exposures gives our wines their character.
Combination of Bushvine & a 4-wire trellis system with trip irrigation. An overwhelming 80% of rootstock material is propagated in Wellington and it is thanks to the stokkies or rootstock nursery that Imbuko can truly claim that all excellent wines can trace their origins back to Wellington and the farm it home to Uitkyk Farm and Elnie Nursery.
Brimming with tropical flavours and golden delicious apple whiffs. A zesty wine with a refreshingly crisp finish.