Anaylsis: : Alcohol 13 % vol, Residual Sugar 2.3 gm/l, Total Acidity 5.5 gm/l, pH 3.28

The clusters were hand-picked into 18-kg crates and then selected and sorted by hand before destem, and finally softly crushed. All grapes come exclusively from our own single vineyard block situated on our farm at 250m altitude above sea level. Followed by a mere 30 minutes skin contact directly in the press before pressing the juice. The wine then remained in a temperature-controlled steel tank for 15 months on the lees before bottling.