All fruits, red and white, are whole bunch-handled so no crushing or destemming takes place. The whites are tranferred directly to old casks or into concrete tanks for fermentation and ageing. The red grapes are fermented in concrete tanks and open wooden kuipe. The post fermentation maceration is lengthy – up to 4 months – whereafter the wines are put to cask or 4000L foudres.
An authentic farm hideaway, close enough to get to, yet a perfect place to get away from it all. A humble, rural retreat – enjoy wide-open spaces and fresh air, explore old vine vineyards, swim in the dams and expect the most spectacular sunsets and views.