Diemersdal Estate Pinotage 2018 grapes were harvested at optimum ripeness. Fermentation in open-fermenters for 5-7 days at 26ºC to 28ºC. Punch through every 4 hours pressed at 5º Balling. 100% MLF completed spontaneously in tanks before the wine was racked into 225L French oak barrels.
11 months oak maturation in 30% new 225L French oak barrels.