Hand-harvested in the early morning and macerated for 24h. Fermentation and malolactic with selected yeast strains in stainless steel, 50% aged in 225L neutral French and American oak barrels for 12 months and 50% in stainless steel. Blended and bottled.
Sourced from the Piekenierskloof region, planted in 1976, planted to Koffieklip, sandy, loam soils. All sustainable practices reflect the principle of the Six Hats.
