Wine Springfield Estate, “The Work of Time”, 2015

Elegant, velvety wine “Whole Berry” Cabernet Sauvignon is made from Cabernet Sauvignon, harvested from vineyards that are located in the Valley of Robertson. The average age of the vines is 20-26 years. Harvesting is carried out in March, when the berries reach their optimum maturity. Grapes goes desteblirovanie and subjected to a 2-3 day cold maceration. Fermentation takes place in open fermentors with natural yeast for 2-3 weeks. During the fermentation, three times a day cap punching is conducted wort and pumping. After alcoholic fermentation is carried out malolactic. Wine is aged 12 months in French oak barrels (new and second use). Bottled wine without filtration and stabilization therefore recommended before feeding it to decant.