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All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5 °C. 70% of these grapes are then crushed and destemmed, whilst the remaining 30% 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 open fermenters. The wine ferments spontaneously. Extraction on is obtained by light punch - downs twice a day. After fermentation on is completed, the wine is left on the skins for another seven days and then pressed to old oak barrels.
Country
South Africa
Esaja’s “Big Business” philosophy is all about enabling you to discover and connect to trade opportunities across the continent.
Esaja
