The Rall Cinsault consists of 60% fruit from old vines in the Darling region and 40% from bushvines in the western edge of the Swartland, close to Darling. The wine has a portion fermented in concrete and a portion subject to semi-carbonic fermentation of whole clusters in stainless steel which adds extra lift and floral fragrance to the light red fruited Cinsault variety. The wine is then aged in old barrels to mellow before release.
