Pinotage, Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Fermentation took place in open top concrete fermenters at 28 0C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 - 5 days. After malolactic fermentation the wine was matured for 12 months in 2 nd and 3rd fill 225L French Nevers oak barrels.
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