In order to optimize the influence of terroir the vineyards were managed according to organic principles and were dry-farmed. Two vineyards were used. Planted in 1982 and 1989. Both situated on the Joostenberg estate.
Hand-picked and whole-bunch pressed. Spontaneous fermentation in old barrels (50%) and concrete “eggs” (50%). Maturation for 10 months, on the lees, in the same containers. Full malolactic fermentation occurred. The wine was subjected to minimal stabilization and filtration.
Chicken baked in Arrabiata sauce.