ULUMBAZA Red of Springfontein 2017
The four different varietals were vinified and matured separately and then blended a few weeks before bottling. Fermentation on the skins was done in 1,000-liter open vats with regular manual punch downs to extract the aroma, color, and tannins. Each variety was handled in the best way possible to express the varietal and the terroir character. Malolactic fermentation was done in barriques and then matured for 20 months in 2nd fill and 3rd fill barriques.