Bukettraube

Bukettraube is the spicy fusion food partner, "BUT" not hot food. Sweet Cape curries, sweet barbeques, or goose liver and baked fruits all work well. Monkeygland, raisin and Thai sauces go well with bukettraube.

With a cool continental climate, diverse soil types, unpolluted air and free-flowing crystal-clear waters. A rare cultivar with less than 34 hectares left in the world. Grapes are hand harvested early morning at 22.5-24.0 balling.

Grapes are hand harvested early morning at 22.5-24.0 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately 8 hours plus skin contact before a light pressing. Two days of juice settling followed by racking and addition of commercial yeast. Fermentation is at 14°C for approximately 45 days. The fermentation is stopped leaving a natural residual sugar of 19.5g/l, classified as semi-sweet aromatic white.

Cederberg is a high-altitude wine estate in the remote Cederberg Wilderness Area, owned by the Nieuwoudt family for generations. With vineyards surrounded by rugged mountain terrain, the estate is known for Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon and other South African wines shaped by altitude, isolation and dramatic growing conditions.