Teperberg Shiraz Vision

Wine production process The Shiraz grapes arrived at the winery in the early morning after being mechanically harvested. The grapes were destemmed and after a gentle crush, the must was transferred with the skins and seeds into stainless steel tanks to begin fermentation. The fermentation lasted for 7 days, at a temperature of 25°C. Upon completion of the alcoholic fermentation, the wine was transferred to a storage tank and the skins were gently pressed into the same tank by a pneumatic press in order to begin the malolactic fermentation, which is intended to stabilize and soften the wine. After the malolactic fermentation, the wine was racked from its fine lees. The wine then matured with French and American oak wood for 3 months. Harvest Details Brix: 23.2 Acidity (g/L): 5.5 pH: 3.75 Analysis Details Sugar (g/L): Dry Alcohol (%): 12.8 pH: 3.75 Acidity (g/L): 5.4