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Kleine Zalze Vineyard Selection Chenin Blanc 2022 750ml
8 990 Ft
It contains the juicy aroma of lime, melon and apple, which is complemented by citrus fruits and herbs.
With its beautiful color and fruity aroma, the Kleine Zalze 2022 Vineyard Selection Chenin Blanc will delight connoisseurs from the very first moment. Melon, white peach, guava and almond blossom flavors, along with a hint of minerality that lends elegance to the wine. The wine is textured and creamy on the mid-palate, with a lively and crisp finish. This wine can be enjoyed now, but with careful cellaring, it can mature with dignity in the next 10 years.
With its beautiful color and fruity aroma, the Kleine Zalze 2022 Vineyard Selection Chenin Blanc will delight connoisseurs from the very first moment. Melon, white peach, guava and almond blossom flavors, along with a hint of minerality that lends elegance to the wine. The wine is textured and creamy on the mid-palate, with a lively and crisp finish. This wine can be enjoyed now, but with careful cellaring, it can mature with dignity in the next 10 years.
The grapes for the wine come from selected "Bush Vine" vineyards in Stellenbosch. The average age of these vines is 35 years, and most of them were planted on decomposed granite soil. Due to the nature of the bushy vines, careful canopy management was carried out so that the clusters are not exposed to excessive sunlight and to ensure even ripening of the grapes. The cool, wet spring was 7-14 days later than usual due to bud break, but it happened consistently, which promises a great vintage.
The grapes were harvested by hand early in the morning and immediately crushed into the tanks. Longer (24 hours) aging on the skins was used to extract all the flavors of the Chenin and thus ensure the good structure of the final wine, and only a very small portion of the "whole bunch" was pressed. Only the freely flowing juice was used, and it was steeped for 1 day, only then inoculated with the selected yeast strains. The juice was poured into barrels and terracotta amphorae for fermentation. No new barrels were used, so that the unique characters of the given region were preserved in the wine. After fermentation, the wine was aged for another 7 months, primarily on the lees, before it was racked and prepared for bottling.
The grapes were harvested by hand early in the morning and immediately crushed into the tanks. Longer (24 hours) aging on the skins was used to extract all the flavors of the Chenin and thus ensure the good structure of the final wine, and only a very small portion of the "whole bunch" was pressed. Only the freely flowing juice was used, and it was steeped for 1 day, only then inoculated with the selected yeast strains. The juice was poured into barrels and terracotta amphorae for fermentation. No new barrels were used, so that the unique characters of the given region were preserved in the wine. After fermentation, the wine was aged for another 7 months, primarily on the lees, before it was racked and prepared for bottling.