AYAMA VERMENTINO 2017
Fermented in Music

 

Origin:
Voor Paardeberg
Tasting Notes:

Vermentino taste is a quite difficult to define in few words. This is because Vermentino has higher levels of phenols which contribute to its subtle bitterness on the finish–a taste often described as green almond. A glass of classic Sardinia Vermentino will offer up lively aromas of pear, white peach, lime and pink grapefruit with subtle notes of crushed rocks and citrus zest. On the palate, Vermentino is almost always dry and somewhat oily with flavours of grapefruit and citrus, with a crushed rocky minerality and saltiness. On the finish, it can be a bit snappy with bitterness similar to the taste of grapefruit pith or, if it’s on the riper side, fresh almond. We are happy to say Ayama Vermentino has the complexity of a Sardinian Vermentino, combined with the flavours of South African soil.

If you are looking for a unique taste, this is your wine and you will love it forever.

enjoyable from now till the best occasion, no matter how far into the future you go…

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AYAMA VERMENTINO 2018
Fermented in Music

 

Origin:
Voor Paardeberg

Tender, Love & Care

The first official South African Vermentino harvest took place in 2016. Grapes usually take approximately 4 years to become fully productive. Adapting extremely well and adjusting to its new habitat was not at all a challenge for the variety. The first harvest produced grapes of good quality. Ripened grapes golden in colour, while still attaining its pleasant acidity and fresh characteristics, the block over-performed and Attilio was ecstatic.

The secret to any successful vineyard is in the development and training of its’ vines.  Known to be quite a vigorous variety with high bud fertility, the vines were trellised on a Double Arch/Guyot style trellis system.

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AYAMA VERMENTINO 2019
Fermented in Music

 

Origin:
Voor Paardeberg

Vermentino label, fermented in music.

We can say it was a combination… friendship, passion and nature giving the lead to something unique. Our Vermentino mother block was planted a few years before the first vineyard was planted. We nursed 25 vines as “babies” as they are “the mothers”. In 2014, we did the first micro-vinification on the Vermentino. We needed to know what the wine would be like coming from the grafted vines growing in the nursery. The first days of the wine-making, one evening,  we discovered the amazing texture the fermenting Vermentino foam was creating on top of the must. So perfect and so beautiful, looking like it was moved by imperceptible music waves. -Music was playing all day in the cellar. Our Vermentino, fermented in music, lead us to a new experience. Pictures we took of the tank are still an unbelievable sight. And so decided the fate of our label…

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