The vineyards where planted in 2003 on south-facing slopes next to the Berg River. Sufficient water for thorough irrigation ensured a complete, stress free ripening process. Average production was 12 tons per hectare.
The 2016 vintage was very healthy and dry, and the Barbera grapes could be harvested at low sugar levels for optimal ripeness. The grapes were picked in February 2016 at an average of 23.5°Balling.
Grapes were destemmed and crushed into red wine fermentation tanks and left to cold soak on the skins for 48h. We did regular pump-overs of the juice before fermentation started. After 48h the grapes were inoculated with selected yeast cultures and left to ferment on the skin until dry. During the fermentation process we continued with daily pump-overs to capture the color and flavor from the delicate skins. After completion of malolactic fermentation, the wine was racked from the lees and pumped into 300-litre 2nd and 3rd fill French oak barrels and matured for 10 months. We bottled it on 20 April 2017.
Total Acidity: 6.8g/l
Serve slightly chilled in summer months (16 -18 °C). During winter, always try to serve slightly below room temperature. This wine is exceptionally food-friendly –enhancing food flavors without masking it. Enjoy with creamy pasta dishes, pizza, biltong or on its own in front of the fire.