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 24.5°B, destemmed and transferred to open 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 – 2 nd & 3rd fill French and American oak.
Alcohol/Vol 14.01 PH 3.45 Acidity 5.90g/L Residual Sugar 3.30g/L
5 – 6 years