in the vineyard : Situation of vineyards: ± 300 - 370 m above sea level on the south-eastern slopes of the Simonsberg, trellised, dryland vineyards.
Age of vines: 10 – 17 years
in the cellar : Temperature at fermentation: 24°C
The grapes were destalked and fermented in stainless steel tanks. The juice was pumped over the skins once daily to extract colour, tannins and flavour. Once fermentation was complete, the wine spent a further six days on the skins. The wine was then racked off the skins and malolactic fermentation was completed in the tank before transfer to barrels.
Period in wood: 12 months in French oak barrels.
Size of barrels: 300 litres
Toasting: Medium