in the cellar : The fruits were cooled down further prior to being processed. After gentle destemming and crushing, skin contact took place for up to 8 hours, where after the grapes were gently pressed. The free run juice was separated from the pressed portion. Reductive wine making techniques prohibited the juice from becoming oxidised, saving the aromatics. Selected cultured yeast was used in combination for enhanced complexity and flavour spectrum.
After the completion of alcoholic fermentation, the wine was kept on the lees and mixed weekly. Healthy lees have been described as the mother of the wine and with regular mixing of the tanks, better structure and complexity is achieved. The wine spent 7 months on the lees, there after blending, a light fining put on, cold stabilised, filtered and then bottled.