It is suitable for a South African braai.

Upon arrival at the winery, the grapes were first completely destemmed, crushed and then fermented on the skin for between 5 and 14 days, depending on the grape variety. During the fermentation period, the pomace hat was submerged four to six times a day to extract maximum color, tannin and flavor. After the alcoholic fermentation was complete, the free-running wine was drained from the skin, the skins were gently pressed in the traditional basket press and passed into small oak barrels. The malalactic fermentation took place partly in steel and partly in barrels. After malolactic fermentation was complete, all components aged for 33 months in 225 l oak barrels (97% French and 3% American oak), and were then blended and bottled.

Allergy information: Contains sulfites