FAT bastard Pinotage
|Ageing||3 - 5 Years|
Once fermentation started the tanks was mixed every four hours by punch down or pump over to ensure maximum extraction of aromatic, colour and structure. The wine was fermented dry on the skins and pressed off into French and American 225 l barrels. A combination of new, second fill, third fill and neutral barrels were used.
Oak Maturation: 16 months
|Harvest||The grapes were harvested from various vineyards.|
- Range: FAT bastard