Capitoline Wolf Rosé 24
Womens Day at yollys
Capitoline Wolf Rosé 24
The Winemaker
Alexandra McFarlane
WINEMAKING WIZARDRY
The grapes were chilled overnight before being whole-bunch pressed to stainless steel tanks the following morning. The juice was allowed to settle gently overnight, then racked into large, neutral fill French oak barrels for natural fermentation. Once dry, the wine remained on its gross lees for six months, with regular stirring and no sulphur additions. Just prior to bottling, it was racked, sulphured, and protein-stabilised, then gently filtered for clarity.
STYLE
94% Cinsault | 6% Grenache
TERIOR
The Cinsault for this rosé comes from old bushvine blocks on the slopes of Breedekloof, tended by Kowie Stofberg. The fruit is picked early to preserve the wine’s freshness and spicy character. Planted on deep alluvial soils, the vines develop extensive root systems. The pronounced diurnal temperature shift – with warm days fostering phenolic ripeness and cool nights allowing the vines to recover – contributes to the complexity and balance of the grapes.
COMPOSITION
REGION
Western Cape – Breedekloof / Citrusdal Mountain
The Winemaker
Alexandra McFarlane
WINEMAKING WIZARDRY
The grapes were chilled overnight before being whole-bunch pressed to stainless steel tanks the following morning. The juice was allowed to settle gently overnight, then racked into large, neutral fill French oak barrels for natural fermentation. Once dry, the wine remained on its gross lees for six months, with regular stirring and no sulphur additions. Just prior to bottling, it was racked, sulphured, and protein-stabilised, then gently filtered for clarity.
TERIOR
The Cinsault for this rosé comes from old bushvine blocks on the slopes of Breedekloof, tended by Kowie Stofberg. The fruit is picked early to preserve the wine’s freshness and spicy character. Planted on deep alluvial soils, the vines develop extensive root systems. The pronounced diurnal temperature shift – with warm days fostering phenolic ripeness and cool nights allowing the vines to recover – contributes to the complexity and balance of the grapes.
COMPOSITION
REGION
Western Cape – Breedekloof / Citrusdal Mountain
STYLE
94% Cinsault | 6% Grenache
Capitoline Wolf Rosé 24
WINEMAKING WIZARDRY
The grapes were chilled overnight before being whole-bunch pressed to stainless steel tanks the following morning. The juice was allowed to settle gently overnight, then racked into large, neutral fill French oak barrels for natural fermentation. Once dry, the wine remained on its gross lees for six months, with regular stirring and no sulphur additions. Just prior to bottling, it was racked, sulphured, and protein-stabilised, then gently filtered for clarity.
STYLE
94% Cinsault | 6% Grenache
REGION
Western Cape – Breedekloof / Citrusdal Mountain
COMPOSITION
TERIOR
The Cinsault for this rosé comes from old bushvine blocks on the slopes of Breedekloof, tended by Kowie Stofberg. The fruit is picked early to preserve the wine’s freshness and spicy character. Planted on deep alluvial soils, the vines develop extensive root systems. The pronounced diurnal temperature shift – with warm days fostering phenolic ripeness and cool nights allowing the vines to recover – contributes to the complexity and balance of the grapes.
The Winemaker
Alexandra McFarlane
