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The grapes were hand-picked at a low Balling from very flat-growing 36 year old bush vines on a slope facing South-West. Warm fermentation was allowed on skins and stalks, followed by warm maceration in tank. The wine was matured in older 300 litre French oak barrels for six months.
Country
South Africa
Mount Abora is reviving the South African work horse grape cinsault, while our vision is to...
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