Circa Rosecco NV

Gorgeous light salmon colour, hints of light strawberry and raspberry, make this a little less in your face fruity, but well-balanced bubbly, a slight salty caramel character is what gives this bubbly it unique finish and can hold its own to many a starter, fish, charcutier, main courses such as octopus have paired well and even Asian style foods

AS our Winemaker calls it her favourite “ stoep wyn” ……porch pounder, and should one remember food  and friends it’s an excellent pairing …

Additional Information

So, I took a trip back down memory lane to the verdant rolling hills north of Treviso in the regions of Veneto, Friuli, Venetia and Giulia (I spent a few weeks here, during my year in Italy for vineyard trials while completing my studies). Suddenly I remembered, how I discovered the sheer pleasure of Prosecco in those balmy Italian surrounds. It was the discovery of this style of bubbly and the super laid back life style surrounding the enjoyment of Prosecco, which planted the seed to craft fine sparkling wines from my Swartland vines all those years ago, and it was in the year 2013 with my last visit to a top producer in Italy, Canavel that the Prosecco idea popped.

Hand harvested in the cool of a January morning, trucked to the cellar, delicately whole bunch pressed resulting in 5000 odd ℓ of base wine. Naturally fermented with the ambient yeasts present in the vineyard and no further additions… Though true Prosecco is allowed a secondary fermentation in special pressure tanks, no such vessels exists in SA, so we circumvented this crisis, by adding a special blend of liqueur de triage to kick start the secondary fermentation in bottle – a similar process to the crafting of our Filia Kaap Klassiek, but a shorter time allowed on lees. This secondary bottle fermentation, results in a vibrant fine mousse and a richer flavour profile. After a brief ageing in bottle, the wines were disgorged and a little dosage was added to round off a perfect rosé sparkling wine for whenever the need arises to uplift the spirits or simply celebrate another wonderful day.

As we’re not allowed to, nor would we like to, use the name Prosecco we’ve called our perky pink rosé sparkling wine Circa Rosecco – Rosé + Prosecco = Rosecco,! Circa also means “almost” or “round about” or “there or thereabouts”, so it perfectly describes the entire process of crafting an almost Prosecco, for an almost marvellous varietal truly not known for this style of sparkling wine, but which we’ve proven can craft an exceptional one!

So isn’t it about time you discovered the sheer bubbly pleasure of popping the cork of our Circa Rosecco accompanied by canapés, freshly prepared seafood, subtle soft cheese or an alfresco feast of antipasto platters surrounded by friends, family or random strangers while soaking up the South African sunshine?

Vintage 2016

Pinotage is a very happy grape here in the Swartland region and particularly this 1ha rooted in the decomposed granitic soils of Nuwedam.  The 2015 winter was mild with fair rainfall and enough moisture locked into the lower clay layers ensuring exceptional growth even during the trials of an early hot summer. Summer did how ever produce no periodic irrigation from above, resulting in the vines stressing and having us stand guard in mid January to start harvest.  Pinotage generally copes well in the arid area of the Swartland resulting in 12-ton/ha yield even though El Nino was knocking at the door. Harvest 2016 was as early as previous year due to low rainfall and harsher growing conditions

Winemaking

We did not change that much for the making proses for this rosecco , using lug boxes for the picking early in the morning, then going into the cool room overnight, whole bunch pressed long and slowly and low pressures till only the best juice is in the tank  and settled before we do a approx.3-week temp controlled natural ferment, leaving it on the fine lees for 6 months.

Base wine is inked with older vintage Pinotage for colour after which we add the liquor de triage for the next ferment in bottle. An ultra zesty TA of 7,8 needed a light dosage of 5 odd gr/l RS added to curb the acidity a little. Once again we made a fantastic food friendly bubbly for not only our fellow countrymen and -woman, but also some cool international folk.

Anorak Facts
pH: 3,10
Alcohol: 11,75% vol. (Label 12%)
RS: 6,1 g/ℓ
TA: 7,8 g/ℓ
Vintage: 2016 (labelled as Non-Vintage)
Production Area: Swartland
Cultivar: 100% Pinotage
Classification: Sparkling Wine Rosé
Total production: 6000 750ml bottles and 100 Magnums
Awards

Coming soon…

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