Sangiovese

Rare steaks, roasted game birds (or wild boar), rich chicken or mushroom dishes.

The wine was then taken to older French oak barrels to mature for 18 months before final filtration and bottling.

The grapes were cooled in the cool store overnight at 10 C. The following day the grapes were crushed and de-stemmed, with a small dose of sulphur added to inhibit yeast growth. After 3 days of cold soak the mash was inoculated with yeast to start fermentation. Daily pumpovers of the juice was done to help control the ferment and acquire soft extraction of tannins. Fermentation temperature was controlled and kept between 25-28 C to allow steady ferment and keeping the primary fruit intact. After fermentation finished the wine was left on the skins for a week before pressing.

Domaine des Dieux produces a small range of award winning premium quality wines. These wines are produced with the same fundamentals as the great French and European wines thus we encourage all our wines to be cellar aged in order for them to reach their full potential. The farm was bought in 2002 by two wine lovers with a dream. A combination of good quality grapes much patience and a love of champagne set the stage for Domaine des Dieux to officially become the first producer of MCC in the Hemel en Aarde region. The dream had become a reality.