in the cellar : After destalking, flavour extraction is achieved by 8 hours skin contact for Riesling. After separation from the skins the juice settles overnight. Clear juice is racked from the lees to a fermentation tank and inoculated with active dry yeast. Fermentation takes place at 12 - 15 °C. Fermentation for Pinotage takes place on skins for 10 days at 28ºC. The wine is allowed to ferment dry, then racked from the lees, blended, stabilised and filtered ready for bottling.