Grangehurst Pinotage 2011

After the grapes were destemmed and crushed, fermentation took place in open fermenters on the skins for 5-6 days, with the cap being submerged four to six times a day in order to obtain an optimal 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 21 months in a combination of 88% French barriques and 12% American oak barrels.