All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5 °C. Most (85%) of these grapes are then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. This is followed by a three day cold soak at 9 °C, covered with a CO2 blanket. Fermentation takes place in both open fermenters and closed stainless steel tanks. A large part (80 %) of the wine ferments spontaneously; the rest is inoculated with D254 and L2056 yeast. Extraction is obtained by regular pump - overs and punch - downs. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to 20% new Allier French oak barrels.

Country South Africa