ABSOLUT VODKA 750ML
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These vines grow in decomposed granite soils and a clay subsoil at
altitudes of 135 metres and 475 metres above sea level, with those at the
higher levels cooled by False Bay breezes. They are trellised on a five-wire
hedge system and yield four to five tons the hectare. The grapes
are harvested by hand at the end of March at 24-25°C Balling and
after destalking and crushing, the mash is fermented in stainless steel tanks
at 25-27°C. The juice is then separated from the skins after 10 days and then
racked into first-, second- and third-fill French oak barrels and matured
for 18 months.