Niel Bester Cabernet Sauvignon

The grapes were harvested by hand from two vineyards, one 6 years old and the other 22 years old at an altitude of 300 and 550 m. The grapes were crushed and fermented on the skins in open stainless steel tanks for 6 days with pumping over on the skins to extract colour and aroma. The grapes were crushed and fermented with the skins in open stainless steel tanks for 6 days with pumping over the skins to extract colour and aroma. At the end of fermentation, the wine was racked and malolactic fermentation was completed in new barrels and 2 uses. After a second racking, the wine matured in French and American oak barrels for 18 months. The different barrels were tasted and evaluated and the blending was completed. The wine was bottled with minimal filtering and no extra treatment. Contains sulphites.