Product Information
Tradition Brut Rosé followed Tradition in 1987 and it was
the first bottle fermented Rosé produced in South Africa.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Further description
Michelangelo Wine Awards: GOLD
Platter’s Guide: 4 Star
Country of origin
South Africa
Package type
Glass Bottle
Recycling information
Glass
Allergen Information
Contains Sulphur Dioxide/Sulphites
Dietary Information
Suitable for Vegans.
Brand
Villiera
Manufacturer
Les Grands Chais de France
Country of Packing
South Africa
History
Villiera Wines is home to the Pebbles Project which enriches the lives of thousands of children in the Winelands of the Western Cape by focusing on 5 key areas: Education, Health, Nutrition, Community and Protection.
Villiera is keenly aware that sustainable agricultural production rests on the principle that the needs of today must be achieved without compromising the needs of the future. We maintain environmentally friendly vineyard practices and thanks to this holistic management of the vineyards, we can farm as naturally as possible without compromising the harvest.
Agent
Les Grands Chais de France
Grape variety
35% Pinot Noir, 30% Chardonnay, 30% Pinotage, 5% Pinot Meunier
Current vintage
NV
Regional information
Stellenbosch
Tasting notes
Colour: Joyful, rich pink colour, vivacious cascading bubbles.
Palate: The full, rich flavor of Pinot Noir combined with the elegance of Chardonnay and the uniqueness of Pinotage. This is the Tradition Rosé - rich in flavour with a long finish.
Alcohol by volume
11.5
Units
8.625
Producer
Villiera
Vinification details
Slightly unripe, healthy grapes are harvested early in the season by hand. Whole bunches are deposited directly in the presses (pneumatic) and pressed very gently according to a Champagne pressing programme. Only the Cuvee (the best quality juice) is used in the blend. The colour is achieved by adding about 2% of a specially prepared red wine made from Pinot Noir. After blending, yeast and sugar are added for a secondary fermentation in the bottle which takes 6 weeks producing the bubble. The sparkling wine is then matured in contact with the lees for an average of 18 months. After riddling and disgorging a small amount of dosage is added to balance.
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