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Punch-downs and barrel fermenting
Kanu harvest is almost at the end, but the work is far from done. All the "barrel-reds" undergo fermentation with the grape skins, with hourly punch-downs to improve colour and tannins extraction. Other than that, the Viognier, KCB and Chardonnay Barrel Fermented are making music in the cellar, as natural fermentation in the barrels take place.

published on: 02 April 2013
- KANU PRIVATE CELLAR AND VINEYARDS -
Tel: +27.817322480      Email: info@kanu.co.za  
P.O. Box 548 , Stellenbosch, 7599, South Africa