The pinot noir was harvested on 7th Feb and the pinotage on 22nd Feb. The grapes were hand-picked and placed whole cluster into open top oak
vats and then sealed. After a few days, natural fermentation began and the grapes were left undisturbed. A few gentle punchdowns were done during mid-fermentation. Both were pressed in our old basket press, with the pinotage being pressed after seven days, before dry. The wine was put into old French barrels where the pinotage fermentation was completed. The wine remained in barrels for 12 months, then stainless steel tank for two months before bottling, no fining.
2 in stock
No products in the cart.