All grapes are handpicked during the early morning hours. Natural fermentation takes place in open fermenters. Extraction is obtained by light pump overs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to neutral barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is bottled.
Red Wine, Stamboom Range, Wine
The Village Red Blend 2023
R100.00
Red fruited, spicy with a hint of wildness. Uncomplicated yet intriguing wine that has a slight chocolate creamy roundness. Leaner meats dishes like lamb, venison and turkey. Poached salmon, braised duck breast or savoury vegetarian dishes.
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