Vineyards & Viticulture
The grapes are harvested from dry-land farmed vineyards in the Western Cape region, where the vines are not trellised and are planted as bush vines. The vineyards are strategically planted on south-west facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.

Soils
Deep soils from decomposed granite, clay rich, with good drainage.

Harvest & Vinification
With 14 days fermentation at 14-15°C, the grapes and juice are handled reductively to prevent oxidation and lock in fruitiness. The wine is left on lees for 2 months to add complexity. The wine is then dealcoholized by way of a gently spun cone technology. This is done under vacuum and at low temperature to ensure that the wine retains its distinctive body, colour and flavour.