The fortified wine invites you to a nose filled with black cherries, liquorice, raisins & walnuts. These flavours follow through on ripe & rich palate covered with velvety tannins to end with a perfect balance. Basic Cellar Procedure: Received the grapes during mid morning. Crushing & de-stemming commenced & then the mash is pumped into Marionette fermentation tanks where it was cold macerated for 3 days. Yeast was then added so that fermentation could start. Mash was allowed to ferment until there was a 100g/l sugar left before fortification was done. Fermentation took place at between 20
- 35 degrees C. Pump-Overs: Aerated pump-over 4 times per daily & moving one times the volume of the tank with every pump-over. Maceration: 7 days. Press: Bucher Pneumatic press. The free run & press wine was added together. Malolactic Fermentation: No malo-lactic fermentation was done. Maturation: Wine was aged for 24 Months in old French oak barrels.