The grapes were picked a week earlier than normal and brought to the cellar, destemmed, sorted and stored in open concrete yeast vats for fermentation. The yeast residues were immersed every 2 hours for 60 hours until proper extraction was achieved. After Read more..
|Profile||Big Concentration with 20 month aging on wood|
|Match with||Red meat, Lamb, Pig, Wild, FeatherWild, soft en creamy Cheese, strong Cheese, clove and cumin Cheese and Pasta|
|Country||South - Africa|
The grapes were picked a week earlier than normal and brought to the cellar, destemmed, sorted and s..
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