Ayama Vermentino Methode Cap Classique
Description
Origin Voor Paardeberg
Harvest
Middle January by hand
Variety 100% Vermentine from the farm
Soil type Paardeberg Mountain sandstone, granite and shale
Vinification
First alcoholic fermentation in steel at controlled temperature. The second fermentation takes place in the bottle and the wine remains on the lees for at least 12 months before disgorging
Serving Suggestions
It is delicious paired with a whole range of dishes for hosting festivities: oysters, ceviche, sushi, or grilled shrimp
Tasting notes
The colour is straw yellow and the perlage is fine and persistent. The aromas of white and yellow flowers with notes of fruit are very intense and long. On the palate it is fresh, savory and quite soft with a light bitterish aftertaste typical of Vermentino
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Proud South Africans true Italians
Italy's passion for good wine and conservation are inseparable elements of Slent, a historic farm in the mountains. It was first settled in 1685 by Martin Pouisson, a French Huguenot refugee from religious persecution, and granted title deeds in 1707. Pouisson named the farm "Slent".
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