The grapes for this wine are organically grown in two different areas. Some of the Pinotage is grown nearly 400 km from Laibach, on a farm near the beautiful Prince Albert village. The rest of the Pinotage and Chenin Blanc are grown on our farm. 2016 was a very dry and hot vintage and the grapes for the base wine were already picked during middle January. This was the earliest ever in the history of Laibach. The grapes from Prince Albert have the advantage of very cold winters and this adds different dimensions to our final product.
The grapes are cooled down over night and the next morning they are destemmed and very gently pressed. We do not use fining agents and therefore we only use about 500 liters or the “cuvee” juice for our base wine. Settling is done with enzymes and after 24 hours the juice is racked and inoculated with EC1118 Prise de Mousse yeast. We ferment the juice at 14 – 16 degrees to keep as much as possible freshness and aromas. No barrel portion for this wine. After fermentation which usually lasts 2 – 3 weeks, we leave the wine on the sediment till end of May before it is bottled under crown cap. The wine will be left under crown for 12 months before disgorgement. We do a very small dosage and prefer extra brut if possible.
A lovely refreshing, almost salmon colour. On the nose some hints of strawberry and some fynbos. On the palate lovely small juicy bubbles with hints of candy floss and almonds. Medium bodied with a perfect balance between sugar and acidity. A wine to celebrate with at any occasion and with enough complexity to complement seafood dishes.