The grapes from the Op Die Berg vineyards are delivered to the De Grendel cellar in Durbanville where they are destemmed before crushing to reduce tannic influence and undergo aerated pump overs in closed tanks to preserve freshness, while extended skin contact develops full body and the wine’s deep, brilliant colour. Offering superb drinking pleasure on release, the wine will reward careful cellaring for up to 8 to 10 years.