in the cellar : The grapes which came from vineyards planted on the foothills of the Drakenstein mountains, were left long enough on the vines to obtain a sugar level of appoximately 30ºBalling. At this time the quality was excellent for a good smooth and sweet wine with a deep ruby colour. The grapes had just enough raisin for the perfect balance between muscat and fruit.
During the 24 hours cold skin contact at 12-15ºC, yeast is inoculated into the juice. During this time the juice is softly circulated on the skins every six hours. After this period the juice with the swollen raisins are pressed and smoothly fortified with wine spirits to create this full elegant sweet wine.