Selected blocks were handpicked mid to late February at 26o Balling. Bunches were destemmed, crushed and rapidly cooled in an open fermenter. Grapes were left to start fermentation after which at the desired sugar the skins are pressed and the juice is added to a controlled amount of alcohol to stop fermentation The wine was matured in old 300 liter barrels. Before bottling different vintages were blended for a beautiful complex fruity Cape Ruby

De Krans Premium Cape Ruby NV

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