The grapes for this wine were sourced from two sites in the Swartland – certified organic grapes from the Kasteelsig vineyard and sustainably-farmed grapes from Leeuwenkuil’s premium Swartland vineyard. These grapes were hand-picked into small baskets and taken to the cellar where they were hand sorted, destalked and gently crushed. After cold-soaking for four days a portion was fermented in open bins and hand-plunged four times a day. Approximately 30% was fermented in a rototank. No commercial yeast was used as these grapes ferment well with their own yeast. The wine matured in a mixture of French and American oak barrels for 18 months. Approximately 25% was new wood. 9,600 bottles were produced.