ALINEA GRENACHE 2025

minimal intervention techniques were used to allow the variety and site to be expressed. A total of 60% of the whole bunches were crushed underfoot and fermented by wild yeasts. The remaining 40% was crushed and destemmed over the whole bunches. Foot stomping was done twice a day during fermentation. The wine spent 28 days on the skins before being gently pressed and aged for 9 months in ancient French oak casks before bottling.

Only one word - Delicious!

Located in piekenierskloof on the citrusdal mountains. The vineyard was planted in 2000 on table mountain sandstone soils. This was an exceptional vintage with low yields resulting in wines of extremely high quality. The site is planted at an altitude of approximately 750m above sea level which ensures slow ripening resulting in an elegant and refined wine.

Citrusdal mountain