Painted Wolf Guillermo Pinotage 2019

The hand-picked grapes were transported to the winery in small staircases and, after a four-day cold swelling phase, 30% of them were fermented in open fermenters, with the cap of the marc being submerged by hand four times a day to extract maximum color and aromas. The destemmed grape material fermented in a rototank/rotocontainer (a transverse drum-shaped fermentation vessel used primarily in red winemaking). No commercial yeasts were used for fermentation - only the yeast naturally occurring on the fruit spontaneously started fermentation. Once fermentation was complete, the wine fermented for 18 months in a combination of French and American oak barrels (25% new wood).