South Africa: Cederberg Wines Latest Longavi Release | Вина Седерберг Южная Африка

Cederberg Wines, South Africa

Latest Longavi Release

A Continental Collaboration

It is with huge excitement that we invite you to purchase wines from the premium Longaví range. Many of them available from online store for the very first time, as sales open at 9 am on 25 March 2021.

These wines are the result of a collaboration between two friends from different continents – Chilean producer Julio Bouchon and South African winemaker David Nieuwoudt, who teamed up to produce premium wine from forgotten vineyards that have now been rediscovered and are proving to be vinous treasures.

After completing the 2013 harvest in South Africa, David winged his way over to South America to do another crush back-to-back. The first resultant wine to land on our shores was the Sauvignon Blanc 2013, a true expression of this cross-continental collaboration. From this promising start, the project grew to include several other bottlings.

Get Familiar With The New Longavi Range

Longavi Mabo 2016

Cold maceration for 4 days at 8ºC. Aerated pump overs during fermentation. 10 days extended skin maceration. Fermentation with selected yeast strain. Aged for 18 months in French oak.

ANALYSIS

Alcohol 14 % vol

Sugar 2.5 g/l

TA 5.8 g/l

pH 3.45

VINEYARDS & VINIFICATION

Soil types: Aluvial soil, with high percent of gravels.

Planted: Maule Valley on Mingre Estate

Yield per hectare: 8 ton/h

Trellised: Perold system

Irrigation: Dry Land

Harvest date: 15 March 2017

Longavi Cabernet Sauvignon 2017

Grapes are all hand-picked. Cold maceration of Cabernet Sauvignon grapes for four days at 8°C. Aerated pump overs twice a day during fermentation. Ten days of extended skin maceration. A total of 12 months of barrel maturation in 300L French oak barrels. 25% 1st fill, 25% 2nd Fill, 25% 3rd fill and 25% 4th fill barrels used. Cold maceration for 4 days at 8°C. Aerated pump overs during fermentation. 10 days extended skin maceration.

ANALYSIS

Alcohol 13.6 % vol

Sugar 3 g/l

TA 5.9 g/l

pH 3.45

ACCOLADES

Veritas '17 : Gold - 2014 vintage

Veritas '16 : Silver - 2013 vintage

VINEYARDS & VINIFICATION

Soil types: Aluvial soil, with high percent of gravels.

Planted: Maule Valley on Mingre Estate

Yield per hectare: 8 ton/h

Trellised: Perold system

Irrigation: Dry Land

Harvest date: 15 March 2017

Longavi Sauvignon Blanc 2018

Grapes are hand harvested early morning at 21-23.5 balling. Grapes crushed at 8°C with approximately five hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further maturated on fine lees for additional four months with a monthly battônage of tank before the final blending and bottling.

ANALYSIS

Alcohol 12.5% vol

Sugar 1.45 g/l

TA 5.5 g/l

pH 3.22

ACCOLADES

Veritas '19 : Bronze - 2017 vintage

Michelangelo Wine Awards '18 : Gold - 2015 vintage

Veritas '16 : Double Gold - 2015 vintage

Veritas '15 : Double Gold - 2014 vintage

Veritas '14 : Double Gold - 2013 vintage

VINEYARDS & VINIFICATION

Soil types: Clay and loam over a granite base

Planted: Leyda Valley

Yield per hectare: 8 ton/ha

Trellised: Perold system

Irrigation: Supplementary

Harvest date: 26 March 2018

Longavi Glup Chenin Blanc 2019

Grapes are hand harvested early morning at 23.5 balling. Oxidative style winemaking during the processing of the grapes. Portion of the grapes are naturally skin fermented in clay pots known as Amphora. The wine remains on skins in the Amphora for one month. The other portion is fermented as clean juice in stainless steel tank and blended later with Amphora wine. Natural winemaking where there is minimal intervention – No stabilisation, fining or filtration.

ANALYSIS

Alcohol 12.5 % vol

Sugar 2 g/l

TA 5.31 g/l

pH 3.29

VINEYARDS & VINIFICATION

Soil types: Volcanic Soil

Planted: Marchigue Valley

Yield per hectare: 8 ton/h

Irrigation: Supplementary

Harvest date: 11 March 2019

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