Grangehurst Cabernet Sauvignon Reserve 2009

After the grapes were destemmed and crushed, fermentation took place in open fermenters on the skins, with the cap being submerged four to six times a day to obtain the best extraction of colour, tannins and flavour nuances in the wine. Once the alcoholic fermentation was completed, the wine was transferred to the traditional basket press, where it was gently pressed and transferred to stainless steel tanks. Part of the wine was put into small oak barrels. The malolactic fermentation took place both in steel and in wood. The wine was neither refined nor filtered - clarification of the wine took place only by skimming the wine from the sediment. Finally, the wine matured for 34 months in French barriques. At the end of the aging process, only six Cabernet Sauvignon barrels and three Cabernet Sauvignon - Merlot barrels were blended, placed in stainless steel tanks and bottled under the black and gold reserve label.