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Produzent Eagle's Nest
Vinifikation The grapes for this wine are grown in the cool climate of the Constantia Valley, all on the Eagles' Nest wine farm, on steep mountain slopes at an altitude of 100 to 400 metres. All grapes were hand-picked, sorted, and then pressed into various small to medium-sized open-top fermenters. Pumping over occurred three to four times daily. After fermentation, the wine was transferred into a combination of 225-litre first, second, and third-fill French oak barrels, where it matured for 18 months. After barrel maturation, selected components were transferred into tanks and blended to create a multi-layered and complex wine.
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