Cecilia Pinotage 2020

The grapes were hand-picked and transported in small staircases to the winery, where they were first crushed and placed in large open vats. During the fermentation process, the cap was regularly submerged to extract maximum aromas, flavors and color. A small percentage of the grapes were not crushed and were added to the barrel as whole berries. Fermentation took place "spontaneously", i.e. no commercial yeasts were added for the onset of fermentation. Only the naturally occurring yeast on the fruit and in the environment started the fermentation process. Once fermentation was complete, the wine was gently pressed in the traditional basket press and poured into the barrel, where the wine aged for 18 months before being bottled.