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Whole bunches are pressed the day after harvest over a period of 3 hours before fermenting on lees in old foudres for 12 months before bottling
Focused and finessed with a lotta verve
the juice ferments naturally in French oak barrels and large foudres where it matures for 9 months before being bottled
and Pinotage may be light in colour but bursts with dark berries
The perfect gift for father's day
Brunch Club Methode Ancestrale '23 Bot River Whole bunches are pressed the
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