Sourced from vineyards in the Western Cape located in the mountainous and biologically diverse area in the South Western corner of Africa. The overall climate here is typically more Mediterranean, but the mountainous landscape creates mesoclimates that are ideal for creating quality wines. The oceanic breezes from the Atlantic and the warmer currents of the Indian Ocean meet around the Cape of South Africa, influencing and refreshing the Western Cape vineyards.
The grapes were not crushed but were left in contact with skins and macerated for six hours, at a controlled temperature of approximately 6°C. Following this, crushing took place and fermentation was carried out in stainless steel tanks at 16°C with selected yeasts until dry. Malolactic fermentation did not take place, resulting in a crisp style of wine.