The grapes were sourced from a specific site in Stellenbosch. The grapes were destemmed and crushed and allowed a 48 hour cold soaking period before the must was heated up and wild fermentation initiated. Regular pump overs extracted colour and after alcoholic fermentation was completed, the wine was drawn off and the skins pressed. The individual wines were racked into 300 L barrels where they underwent Malolactic fermentation. The wine spent a period of 18 months in French oak barrels, all seasoned oak. After being racked out of barrel, the wine was given a light egg white fining and then bottled. Extended maturation in the bottle allowed for integration and maturation of the wine.