Lammershoek Mysteries Die Swart Strooi - 500 ml 2016

The grapes were still slightly pinched off at the vine stem, bunch by bunch, to prevent the exchange of juice and nutrients from the vine to the grapes. After four to five weeks, the result of this practice is the harvest of small and highly concentrated red raisins, brimming with sugar content, acidity and a rich aroma. On arrival at the winery, 50% of the grapes were completely destemmed, while the other half was only partially destemmed. The fermentation started in 500-litre barrels in a naturally spontaneous way, i.e. no commercial yeast was used and the fermentation was initiated exclusively by the yeast found wild in the environment and on the fruit. Once fermentation was complete, the sweet dessert wine matured for 18 months in old French oak barrels, with a capacity of 500 litres per barrel.