Niel Bester Cellarmaster’s 1st Edition

The grapes were harvested by hand from vineyards between 16-22 years old, between 250-500 m altitude. They were then crushed and fermented with the skins in stainless steel tanks at a temperature of 24 °C. The must was pumped over the skins to extract colour and flavour. The must was pumped over the skins to extract colour and aroma. At the end of fermentation, the wine was racked and malolactic fermentation was completed in 2-3 use barrels. After a second racking, the wine matured in French and American oak barrels for 16 months. The different barrels were tasted and evaluated and the blending was completed. The wine was bottled with as little interference as possible, only gentle filtering. Contains sulphites.