The grapes come from one specific vineyard in the Hemel-en-Aarde Valley, South Africa. Traditional vinification takes place with peeling before and after fermentation. This is done to extract a little more colour, aromas and tannins - ideal for an elegant grape like pinot noir. The wine matures for 14 months in oak barrels, 30% of which are new. The wine is lightly filtered (to lose as little taste as possible) and then bottled. The wine is ready to drink, but can be kept for at least ten years.
