These vines grow in decomposed granite soils and a clay subsoil at altitudes of 135 metres and 475 metres above sea level, with those at the higher levels cooled by False Bay breezes. They are trellised on a five-wire hedge system and yield four to five tons the hectare. The grapes are harvested by hand at the end of March at 24-25°C Balling and after destalking and crushing, the mash is fermented in stainless steel tanks at 25-27°C. The juice is then separated from the skins after 10 days and then racked into first-, second- and third-fill French oak barrels and matured for 18 months.
