Cinsaut

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Grapes are sorted and destemmed. The grape juice and skins are cold macerated at temperatures between 5-8°C for up to 4 days. Fermentation takes place in open top fermentation vessels and the rising cap is punched down every 4-6 hours. 50% natural fermentation. 10% carbonic maceration. Malolactic fermentation takes places in various vessels with regular stirring of the lees.

Hand-picked from low yielding old dryland bushvines.