Daschbosch, Skin Contact 2024, Breedekloof

Daschbosch, Skin Contact 2024, BreedekloofThe grapes are sorted, de stemmed and crushed. Fermentation process starts with juice still on the grape skins, whereafter the wine is left on the grape skins for a further 6 months. The clear wine is then racked, blended and bottled. Intense savoury nose with notes of dried citrus peel, marmalade, brown spice and almond. Full flavoured and textural on the palate with flavours of apricot kernel and fruit peel followed by a fine bitter orange finish.

Allegrini’s take on the “Ripasso” method is made from a portion of grapes dried just for this wine (and not from the Amarone pomace)

Maturation in bottle for 6 months

Charbono (Bonarda)

and each parcel is vinified separately

earthy undertones

Serve over ice with a slice of lemon or lemon peel

Most of Sonia’s vines are situated in Bué but they also extend into the villages of Sancerre

winter savory

digging ‘calicatas’ (pits for soil analysis) and transforming how wineries manage their vineyards

AVESSO 15%

and the loam/clay rich soils give great structure and depth to our wines

orange peel