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Vinifikation Great emphasis was placed on expressing the Klein Constantia style in this wine. It is made from a blend of different parcels of the estate, all of which were vinified separately and then carefully blended together. A selection of 36 different blocks was used, each harvested and vinified separately at 4 am to create the perfect blend. Only the free-run juice was extracted and used from a combination of whole bunches and destemmed grapes. 25% of the fruit had 12 hours of skin contact, 80% spontaneously fermented, 20% were inoculated with a special yeast to increase complexity. Fermentation lasted up to 2 months and further aging took place for 6 months on the lees, 10% of the wine in neutral 500l oak barrels
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