The grapes for this Chenin Blanc come from the top of the Piekenierskloof pass. 15% is then fermented in stainless steel tanks and transferred to old barrels for 6 months maturation. 50% is fermented in in French Oak barrels then racked off the gross lees and matured in a combination of new and seasoned barrels. 20% fermented spontaneously and matured in concrete eggs on the lees for added complexity and mouthfeel. 10% fermented spontaneously in clay Amphoras to retain the freshness and natural acidity of the Steen. 5% of the wine was stored in the tank and blended prior to bottling, adding freshness.