The vines were planted on Clovelly soil in 1989 on the South Western slopes of the Simonsberg mountain at 420 meters above sea level. All grapes are hand harvested for maximum care.
Cold fermented in steel tanks to 16°B and then transferred to 225l French Oak barrels(35% of which are new) to complete fermentation as well as malolactic fermentation. Matured for 11 months on primary lees in the barrels. Batonage (stirring of the lees)once a week from malolactic
fermentation (for duration of 4 months in total)