Terroir Selection Wines


Grapes were selected and harvested by hand to ensure optimum quality. After de-stemming grapes were cold-macerated for 4 days to exctract colour and flavours before fermentation. The wine fermented with wild yeast for 14 days with regular punch downs to extract more colour, flavour and tannins. Malolactic fermentation was completed in barrels followed by maturation in French, American and Hungarian oak barrels for 22 months.

Springfontein Wine Estate (Pty)Ltd, PO Box 71, Stanford 7210, Reg. No. 1996/006494/07  VAT No. 402 016 0323
Telephone: 028 341 0651 |  Fax: 028 341 0112 |  Dr. Johst Weber, Director (CEO), Tariro Masayiti – General Manager/ Winemaker