Vineyards and vines:
50 year old non-irrigated Pinotage bush vines, in the Citrusdal Mountains.
The Pinotage is hand harvested in small lug boxes and crushed into large open top barrels where regular punch-downs are done. A small percentage of the berries remain in tact. Additions are limited to a minimum and native yeasts conduct the fermentation at a gentle pace. After fermentation the skins are gently pressed with a basket press and the wine is siphoned into inert barrels where it rests and develops for 15 to 18 months before bottling.