RELATIONSHIPS
Vin de Constance: Selection Harvest and Sweet Wines: Comparative Perspectives
Read geography, grape resources, and production processes separately.
Harvest
Divide into 18 batches to select raw material.
Fermentation
Read the individual batch, skin contact and residual sugar.
Aging
18 months in 500L barrels, followed by 20 months in large casks.
This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials
FIELD NOTE 01
18 harvests
Klein Constantia’s 2022 documentation explains that Muscat de Frontignan was harvested in 18 separate pickings between March 9 and April 8. This is an example of carefully selecting the grapes by parcel and fruit condition, rather than harvesting everything at once.
FIELD NOTE 02
Fermentation progress and residual sugar
Each lot is handled individually, with most receiving two weeks of skin contact before pressing. Documentation states fermentation stopped naturally, with a residual sugar of 168.6 g/L and alcohol at 13.63%. Do not assume that sweet wines necessarily follow the same process as by fortification to stop fermentation.
FIELD NOTE 03
Two-stage oak barrel aging
Aged for 18 months in 500L barrels, then for 20 months in large wooden casks. The first barrels are French, Hungarian, and Austrian, with 50% new barrels. This is a 2022 example, not a general rule for all South African sweet wines. Be sure to note sugar, acidity, aroma, and aging separately.
Not possible. The documentation for this vintage explains that fermentation stopped naturally.
PAUSE & REFLECT
Check your understanding.
Can you always conclude fermentation was halted by fortification simply because a wine is sweet?
Read the explanation ＋
Not possible. The documentation for this vintage explains that fermentation stopped naturally.
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Process of retaining sweetness and length of maturation →
Klein Constantia: separating harvest and fermentation for dry and sweet wines →
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
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