70% comes from a cooler site on the Paardeberg (granite soils) and the rest from around the Kasteelberg mountain (iron and schist soils). The vineyards are in their early 20’s.

Hand harvested at dawn into small crates and put in the cold room for a few hours. 100% whole-bunches got footstomped to release some juice and allowed to ferment naturally in a concrete tank.