KLEIN CONSTANTIA, 1995
CAPE TOWN
CHARACTERISTICS
| CLASSIFICATION | Cape Town |
| GRAPE VARIETIES |
Muscat de frontignan |
| AROMAS |
Honey, raisins, nuts, flowers |
| FOOD AND WINE PAIRING | Capon, veined cheeses |
| WINEMAKING | Winemaking is done for 60% in new French oak barrels and 40% in French acacia barrels and Hungarian oak barrels. Wine is aged on raw lees for 36 months, then in vats for 6 months. |
| BOTTLE SIZE | 50 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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Regular price
231,00 € T.T.C.
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231,00 € T.T.C.
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KLEIN CONSTANTIA, 1995
Détail du vignoble
| AGRICULTURE | In organic transformation, organic and biodynamic principles |
| GRAPE VARIETIES | Muscat de frontignan, sauvignon blanc, cabernet sauvignon, chardonnay, syrah, petit verdot |
| VINEYARD SURFACE AREA | 200 hectares |
| ANNUAL PRODUCTION | - |
| HARVEST | Manual |
| SOIL |
Constantiaberg mountain: granitic soil |
Histoire et anecdotes
The Klein Constantina estate was founded by the Governor of the Cape in 1685. It has belonged to the Jouste family since the end of the seventies and to Hubert de Broüard, owner of Château Angelus, since the early 2000’s. The Klein Constantina estate is a true icon and is one of the estates enjoying an international reputation thanks to its Constance cuvée which was the royal courts’ icon in the 18th and 19th centuries.It is one of the first wine estates of South Africa.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | Cape Town |
| GRAPE VARIETIES |
Muscat de frontignan |
| AROMAS |
Honey, raisins, nuts, flowers |
| FOOD AND WINE PAIRING | Capon, veined cheeses |
| WINEMAKING | Winemaking is done for 60% in new French oak barrels and 40% in French acacia barrels and Hungarian oak barrels. Wine is aged on raw lees for 36 months, then in vats for 6 months. |
| BOTTLE SIZE | 50 CL |
