Plaisir Estate Cabernet Sauvignon 2019

The grapes were hand-picked at optimum ripeness and on arrival at the winery were first completely destemmed, selected with great care and placed in stainless steel tanks where they fermented at a regulated 24 ° C. The juice was then pumped over daily to extract the maximum color, tannins and flavor nuances. The juice was pumped over daily during fermentation to extract maximum color, tannins and flavor nuances. Once fermentation was complete, the wine spent 6-8 days on the skins before being skimmed off the skins and undergoing malolactic fermentation partly in barrel and partly in steel tank. Finally, the wine was filled into French barriques with a capacity of 300 liters per barrel (58% new wood, 22% two as well as 20 ride), where it was aged for between 12 and 16 months before being blended and bottled.