Cabernet Sauvignon

Enjoy with grilled veal chops, meaty stews or a fantastic piece of steak.

This wine is made from grapes of north-facing vines, between 9 and 23 years old, that grow in decomposed granite soils and clay subsoil situated at altitudes of 135m to 500m above sea level. The vines on the higher slopes are fanned by the cooling maritime breezes from nearby False Bay. A seven-wire Perold trellising system is used, which yielded an average of 8 tons per hectare.

After malolactic fermentation, the wine was racked into first-, second- and third-fill French oak barrels and matured for 18 months.

The grapes were harvested by hand at the end of March at 24° to 26° Balling. After destalking and crushing, the mash was fermented in stainless steel tanks at 25° to 27°C, using the selected yeast culture. The juice was separated from the skins after 14 days.

Alto is a historic Stellenbosch wine estate dedicated exclusively to red wine, with vineyards planted on the elevated slopes of the Helderberg since 1919. Best known for Cabernet Sauvignon and its classic red blends, Alto has built a century-long reputation for structured, full-bodied South African reds with impressive ageing potential.