Radford Dale Vinum Pinotage 2020

The grapes were fermented spontaneously as whole berries in wooden fermenting vats with a capacity of 600 l per fermenter to ensure gentle extraction of colour, flavour nuances and tannin. Once the alcoholic fermentation was completed, the wine was transferred to the press, where it was separated from the skins with great care and then transferred to small second, third and fourth-filled Burgundy barrels (228 l and 300 l), where the malolactic fermentation took place. No new barriques were used in the production of this Pinotage, to allow the grape variety, together with its texture and complexity, to express its exceptional freshness to the full.