in the cellar : The grapes were handpicked in the first week of March 2024, delivered in small lux boxes and air cooled to 15°C. After destemming the berries were crushed into open stainless-steel tanks, cooled down and cold soaked for 2 days with extended extraction.
After a selected yeast strain was added and with the commencing of fermentation, regular pump over and punch downs were applied to the fermenting grapes.
The preservatives used for this wine, during the production and cellaring, originates from a selection of various tannins with very high natural antioxidative proprieties that protects the wine from potential oxidation. These tannins are derived from rooibos and honeybush plants which are endemic and unique to the Cape Floral Kingdom.
Medical research shows organically produced red wine without the addition of SO2 have about 32% more active resveratrol, the natural antioxidant that can be absorbed by the human body.
In the deep, bright red colour of this wine lies good wholesomeness!