Summary

A crushed fruit fermentation wine where tannin management is very important. The fruit is destemmed and crushed. Fermentation begins in neutral vessels at warm temperatures with automated pump overs and punch downs decreasing over time to limit tannin extraction. Post fermentation, wines have a short maceration on the skins (a few days) before short maturation in tank, often with oak alternatives for aromas and flavor, before blending, fining, filtration and bottling.

Key Varietals

• Pinotage