Hand-harvested in the early morning. Only free run juice is used. Fermentation and malolactic with selected yeast strains in stainless steel, aged in second-fill 500L French and American oak barrels for 4 months.
Sourced from the Piekenierskloof region, Chenin Blanc planted in 1962, Grenache Blanc in 1994, and Chardonnay in 1998, planted to Koffieklip, sandy, loam soils. All sustainable practices reflect the principle of the Six Hats.
