Babylonstoren wines are produced in a state-of-the-art winery and are made to showcase the soils and climate where their grapes are grown on the conical Babylonstoren hill between Simonsberg and the Banghoek Mountains.
The grapes were given minimal skin contact in the press, after which cold fermentation took place in stainless steel tanks for three weeks. It was racked off the primary lees and kept on the secondary lees for a month. Small components of the total rosé blend were fermented and matured in Nomblot cement eggs and terracotta clay amphorae.