In the cellar
The Cabernet Sauvignon grapes, often small berries and bunches, are harvested at optimal ripeness, predominantly in the early hours of the morning, the grapes are still cool from the night when they arrive in the cellar. After de-stemming and crushing, the wine is fermented on the skins in open fermenters. Red wines are normally fermented on the skins to extract their lovely red colour into the wine. After the fermentation has taken place, the wine is wooded, to get its soft flavours of cigar box and dark chocolate.