100% Cinsault from the Swartland. Natural fermentation, 75% De-stemmed, 25% Whole bunch. 14 Days on the skins, cold fermentation. 10 Month maturation in old vats.
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100% Cinsault from the Swartland. Natural fermentation, 75% De-stemmed, 25% Whole bunch. 14 Days on the skins, cold fermentation. 10 Month maturation in old vats.
