The vines are all planted with the “stok by paaltjie” method on a terraced slope. We harvested the chenin first and about a week later we picked the Rousanne and Marsanne together, after which we whole bunch pressed. After a quick settling, the juice were fermented in one 550L Amphorae and a 300L neutral barrel and left on the leese until preparation for bottling on the 9th October started.