Winery Du'SwaRooTouriga Nacional
wine
This wine generally goes well with
The Touriga Nacional of the Winery Du'SwaRoo is in the top 0 of wines of Calitzdorp.
Details and technical informations about Winery Du'SwaRoo's Touriga Nacional.
Discover the grape variety: Zéta
Aromatic whites made dry or as botrytised dessert wines, ranging from pale gold to amber, with an ample palate and fresh acidity showing yellow fruits (pear, apricot), white flowers, honey and Tokaj mineral notes. Very fine potential. Authorised in Tokaji Aszú and contributing to modern Tokaj cuvées. A 1951 Hungarian cross of Furmint × Bouvier.
Informations about the Winery Du'SwaRoo
The Winery Du'SwaRoo is one of of the world's greatest estates. It offers 14 wines for sale in the of Calitzdorp to come and discover on site or to buy online.
The wine region of Calitzdorp
South African Port Wine capital (Klein Karoo, Route 62, deep alluvial red soils, microclimates under Indian Ocean breezes): Tinta Barroca, Touriga Nacional and Tempranillo as Portuguese signature reds and fortified kings — Cape Port profile of intensity and depth, concentrated dark fruits, spicy notes, enveloping sweetness. Fragrant dry Calitzdorp blend. Cabernet Sauvignon, Merlot, Shiraz and Pinotage as complement. References Boplaas, De Krans, Axe Hill.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
