The bunches were destemmed and fermented in a small 600L ceramic amphora for the whole duration of primary fermentation with light extraction on the skins once a day. After the wine was dry the amphora was topped up and the wine spent 120 days on the skins until it was pressed at the end of June.The wine gets bottled in the same year at the beginning of summer.
The grapes are grown in the western part of the Olifants River Valley called Citrusdal Mountain district. The soils are made up of sandstone and shale with high minerality and good drainage. The average annual rainfall for the area is 300mm
These vineyards are 80+ year old bush vines.
During harvest the grapes were picked early for freshness, natural acidity and lower alcohol levels. No additives are used in the production of L EQUINOX WINES except a small dose of sulphur.
