Vineyard
Dry land vineyards with an average yield of 10 tons/ha. Southwest-facing slopes with Hutton soils. The hedgerow trellising system is employed and the vineyards are spur-pruned. An intensive canopy management program ensured optimum sunlight penetration and aeration, with subsequent production of high-quality fruit. Altydgedacht is the pioneering producer of a cultivar Barbera wine in South Africa.

Vinification
Grapes were picked at 25.1°Balling. The grapes were sorted, de-stalked and crushed into both stainless steel and traditional open fermentors. After 3 days of cold soaking, alcoholic fermentation was initiated, using the yeast strain UCLM S377. The wine was pressed at 4º B, after which it was sent to tank for malolactic fermentation.

Maturation
The wine was matured in 225 liter barrels for 12 months. 100% French oak was used, comprising 40% new wood.

Tasting notes
Made from a traditional northern Italian variety, this wine has a rich red colour, with the nose exuding cherry and stewed fruit aromas. The velvety entry on the palate is rounded off with varietal fruit flavours, ripe tannins and subtle oak An excellent food wine which will compliment Mediterranean-style dishes and pastas. Cellaring potential – approximately 8 years.

Analysis
Alcohol: 14.02 %
Total extract: 30.2 g/l
Residual sugar: 3.3 g/l
Total acidity: 5.4 g/l
pH: 3.64
Total SO2: 86 mg/l