Hannibal is an extremely versatile companion for a range of dishes, but goes particularly well with Indian and other spicy dishes. Pair it with a Cape Vegetable Biryani, Mauritian Seafood Vindaye, or simply with goat milk cheese on brioche toast.

After each vine has been harvested separately, cooled, sorted and transferred to different fermentation tanks, fermentation is activated by adding a yeast culture. In this case, the yeast comes from an organic vineyard in Stellenbosch and gives each plot expression and individuality. After maceration for at least two weeks, each batch was pressed and transferred to French oak barrels, 17% of which were new. After almost a year in the barrel, a final blend was achieved using numerous representative tasting samples. This assemblage was transferred to the tank and bottled after a rest period of three months.

Allergy information: Contains sulfites