Cabernet Sauvignon

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Biodynamic practices were also followed in the cellar. In the winery, the grapes were sorted twice – firstly as whole bunches and then as berries to ensure that only the best grapes reach the fermentation tank. Extraction happens by way of remontage, carefully monitored to prevent over-extraction.

The vineyards are meticulously cared for by hand and the crop is reduced to ensure maximum quality. Organic and biodynamic practices are employed, which includes not using any pesticides, herbicides or chemical spray. The grapes were handpicked in the early morning in lug boxes to ensure that the grapes arrive in perfect condition in the cellar.

This wine was matured in French oak barrels during primary and secondary fermentation for 22-24 months and is ready for drinking now, but will continue to develop over the next eight years.