Peter Falke Blanc De Noir 2023

In the cellar

Cabernet Sauvignon grapes were used to make the Blanc de Noir. Once these grapes reached the cellar, it was de-stemmed and lightly pressed. Pressure in the press was kept to a minimum and prevented excessive colour extraction. To avoid prolonged skin contact, the juice was instantly drained which created a light onion skin shade. After two days of settling, the clean juice was extracted leaving the sediment behind. The juice was fermented at 14 degrees Celsius in stainless steel tanks. Finally, the Cabernet Sauvignon was protein- and cold stabilised before bottling.