Pinotage

In the cellar The grapes were hand-picked, de-stalked and crushed into open fermenters “kuipe”. Inncolated with NT 50 and fermentation lasted 6 days with a maximum temperature of 27º C. The wine was pressed at 3°B. Malolactic fermentation completed in tank. . The winemakers notes Red fruits and a touch of black cherry, combined with hints of toasty oak, dominate on the nose. The entry on the palate is silky, with elegantly soft tannins and a big, juicy mouthfeel rounding off the wine.