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Description
Grapes were ripened by bush vines on the Piekenierskloof mountain. Hand harvested grapes were cooled overnight. Destemmed, crushed and left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months. Pairs well with roast chicken, turkey and pork.
Additional information
| Weight | 1 kg |
|---|---|
| Dimensions | 9 × 9 × 30 cm |
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