Silwervis Cinsault 2016
The Cinsault grapes are sourced from a single vineyard located on a ridge where both the decomposed granite soils of the Paardeberg begin to meet the slate soils further north of the Swartland. Harvest is done by hand and the grapes are left in whole clusters to start spontaneous fermentation in stainless steal tanks. The grapes are slowly crushed by hand over two weeks to release the fermenting juice and allow for skin and stem contact to take place. The juice is then transferred to a 670l Nomblot concrete egg where the wine matures for 12 months before a further 12 months in Stainless Steel tank. – Silwervis.