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All fruit, red and white, is whole bunch-handled so no crushing or destemming takes place. The whites are tranferred directly to old casks or into concrete tanks for fermentation and ageing. The red grapes are fermented in concrete tanks and open wooden kuipe. The post fermentation maceration is lengthy – up to 4 months -whereafter the wines are put to cask or 4000L foudres. No additions are done to the grapes other than sulfur before and after fermentation.
The great old wines of South Africa is what inspires AA Badenhorst Family Wines and the discarded varietals, the bottles of which can be found in the forgotten corners of old cellars before modern methods and fame came along and changed the purity of the wines.