Rainbow’s End Cabernet Franc Rosé 2022

In the cellar

Grapes came in cool. ( 12-14 degrees. ). The bunches was destemmed and very lightly crushed. With destemming CO2 dry ice was added and the lightly crushed grapes and juice was pumped directly into the press. It was pressed extremely lightly.( only two cycles to 1 Bar ). ( therefore the very light colour ). With the pressing a drop out enzyme was added. ( 2g/hl ). It was also very lightly sulphered ( 20mg/l ). Juice is than pumped into tank and cooled further down to 8 degrees celcius. The next day the clean juice is taken off its lees. The following day it is inoculated with a yeast @ 20g/hl. Fermentation is done very cool ,( around 12-14 degrees), and fermentation was long and slow. ( 2 weeks ). After fermentation wine was racked of its lees. While racking off fining was done to make proteienstable. It was then filtered very lightly. After that it was made titrate stable. No acid or wood was added to the Rose and is all natural acid. After made titrate stable the wine was bottled a week thereafter.