The grapes are picked in the morning to ensure they arrive cool in the cellar. The grapes are given skin contact for three hours.
The grapes are pressed and the juice is fermented at 12 degrees for three weeks, of which 30% in stainless steel tanks and 70% in oak barrels. The different wines age for a further four months and are then blended.
Sourced from a number of vineyard blocks on DB Rust’s ‘Constantia’ farm in Swartland, South Africa.
These vineyards have a low yield, about 6-7 tonnes per hectare. The vines are planted in such a way that they take full advantage of the cool sea breeze.
This breeze ensures that the summer temperature is between 20 and 30 degrees.
Overhex’s most successful label internationally is the Survivor label, which tells the story of the indigenous Nguni cow, the traditional cattle of the Zulu people. One day a truck loaded with Nguni cows passes the Cabernet Sauvignon vineyards in Swartland and one of the cows decides to jump off the truck.
In Swartland, she builds a new life and even produces offspring. The story emphasises the Swartlanders’ motto of the free spirit.
|Country of origin|