Isabel Habets (Viticulturist) The grapes were sourced from low yielding, trellised vineyards in and around Stellenbosch, including Jonkershoek, Stellenbosch Kloof, Koelenhof, and Helderberg.
About the Harvest
During the harvest period, the grapes are manually selected, at temperatures from 22-24 degrees, in February to March. Each and every vineyard is individually fermented and 70% of the sap is brewed in steel tanks. The wine is brought about for approximately 7 months.
Best Served With
Light meat, fish, pigs, pasta and pizza
2019 Michelangelo International Wine & Spirit Awards – Gold
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