Vineyards: Mostly Stellenbosch and some Swartland
Soil: Decomposed granite, gravel and some clayVinification:
All fermented wild and matured in French oak combination of barrique and 400 litre barrels. 25% new. Full malolactic and then blended after 9 months on the fermentation lees without stirring. The wine gets a coarse filtration during bottling.