Grapes are grown in the Villiersdorp area. Soils on the different sites range from decomposed sandstone to decomposed Bokkeveld Shale with underlying clay layers of varying depths. Variety of aspects, soils and row directions makes it possible to grow grapes expressing its origin, with each vineyard adding different characteristics to the final blend.
Different varieties harvested at optimum phenolic ripeness. Grapes were cold soaked on the skins for 2 days prior to fermentation in order to extract nice colour and fruit. Spontaneous fermentation were completed within 6 days before the wine was racked to tanks for MLF.