Pinotage

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes are hand-picked and chilled before being 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.

Hand-picked from low yielding old dryland bushvines.

Malolactic fermentation takes places in 300 litre barrels in which the wine will also undergo its maturation process.