Fantastic wine with an aperitif and small tapas.

The oldest soil in the world for winegrowing consists of decomposed granitan on the lower slopes of the Helderberg. This vineyard enjoys the refreshingly cool breeze from False Bay (Atlantic Ocean) during the day and the cool night air that flows down the mountain, which resulted in uniform ripening of the berries and good natural acidity. The macroclimate is maritime, with cold, humid, wet winters and sunny, warm summers. The grapes were pressed as whole bundles and the wine was produced in a very natural way, without the use of commercial yeasts, enzymes, or fining agents. Fermentation lasted 10-14 days with regular stirring of the yeast before tapping. For 12 months, 90% of the wine was aged in used French and Hungarian oak barrels and 10% in concrete eggs.

Allergy information: Contains sulfites