about the harvest: Picking took place at sugar levels of 24°- 25° Balling with optimum ripeness to bring out only the soft, ripe tannins of Pinotage grapes. The crop yield varied between 6 – 9 tons per hectare from bush vine and trellised grapes.
in the cellar : After picking, the grapes underwent 3 - 6 days of cold maceration in the tanks. After inoculated with selected yeasts, the juice was regularly pumped over for colour and soft phenol extraction. Fermenting dry, 100% of the blend went through malolactic fermentation in third fill barrels, where the wine remained for 9 months.