The cellar is situated on the south-western slopes of Paarl Mountain, where the De Villiers family has been winemakers for five generations
Grapes were harvested at 24°B, destemmed and transferred to open and closed stainless steel fermentation tanks. After the addition of selected yeasts the juice, together with the skins, were allowed to ferment at controlled temperatures of 25°C – 28°C.
MATURATION: 12 months in 225L French and American oak barrels. A small percentage new oak was used and the remainder aged in 2nd and 3rd fill barrels.
Alcohol/Vol 14.00 PH 3.43 Acidity 6.00g/L Residual Sugar 2.50g/L
Vitis Vinifera Awards 2017 – Gold| Veritas 2017 – Bronze