This unique crafted wine was produced with passion and alot of personal effort, notwithstanding beestings as an added perk. Upon receival grapes were covered with an inert lining in an attempt to induce Botrytis Cinerea (noble rot). Following this process the grape were sundried on beds of straw for approximately 8 days. The final stage of the grapes resembles that of swollen raisens. Destemmed and fermented naturally in barrels. Pressed in an antique basket press, the final yield was +/- 90 litre / ton. Fermentation lasted 8 weeks and the final result is this all natural wine with intense dried apricot flavours. Absolutely nothing added. A wine from pure grape essence.

Country South Africa