Treskilling Yellow 2008 Wine
- Customer pickup,
- Courier
- In detail
- BrandYellow
- Sugar contentDessert wine
The grape berries were hand selected over a three week period. Only grapes which have been shriveled by the Noble rot ?Botrytis Cyneria? were selected. The grapes are crushed and left on the skins for 3 hours. The must is fermented using natural yeast?s , which occur naturally in the vineyard. The must ferments at around 17°C-19°C. The wine is left on the lees and then these lees are stirred initially once a week, and then every third week during the first six months. The wine was in barrel for 19 months There was no fining or filtration before bottling. Sulphur levels are kept to a minimum.
Alcohol 14.3 vol. Maturation potential 8 -10 years
Extract 151 g/l Skin contact 3hrs
Residual sugar 115 g/l
Total SO2 190mg/l
Total acid 6.0 1g/l
PH 3.74