High Constantia Malbec 2006 Wine

The grapes were harvested by hand beginning 19 March 2006 at 25° balling and fermented in small open top stainless steel tanks between 25°C and 26°C for 11 days. Pumpovers and punch downs are done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 2 ton bag press to 65 and thereafter pumped into settling tanks. After four weeks it was racked into 2nd and 3rd fill 300 liter French Oak barrels where it later underwent malo-lactic fermentation. The wine was racked twice and left to mature in wood for a total of 24 months.