Cultivar: Cabernet Sauvignon (40%) Shiraz (31%) Merlot (15%) Petit Verdot (14%)
Soils: Deep well drained stony soils with underlying clay
Trellis: Trellised Vines
Yield: 6 tons per hectare
Cold Maceration takes place for 12 hours allowing maximum color extraction. The juice is then inoculated with specifically selected wine yeast and allowed to ferment at a carefully monitored optimum temperature. Pump-overs are combined with punch-downs and are done 3 times per day. Maturation is done in French Oak barrels for 12 months, after which the best barrels are selected from each varietal, blended and bottled.
Spyseniersberg is a full bodied red wine abounds with red fruit, plum and rose petals. It is well balanced in tannin and acidity, adding a firm yet elegant mouth-feel, making it a delight for both connoisseur and novice alike.