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 yeast the juice, together with the skins, were allowed to ferment at controlled temperatures of 25°C – 28°C.
MATURATION: 12 months – 1 st fill, 2nd fill and 3rd fill French and American oak barrels.
Alcohol/Vol 14.00 PH 3.35 Acidity 6.00g/L Residual Sugar 2.20g/L
Vitis Vinifera Awards 2017 – Gold| Platter`s Wine Guide 2018 – 2 Stars