Whole bunches are hand-selected on sorting tables and fermented in stainless steel tanks (carbonic maceration) for 10 days on the skins. The ripasso technique is used were partly dried grapes are added whole for a second fermentation for 10 days on the skins. After malolactic fermentation the wine is matured for 18 months in 228ℓ French oak barrels with 30% new wood. The name Greywacke comes from the type of soil found in the Pinotage vineyard.
The Greywacke Pinotage has a deep garnet red colour with tinges of dark violet when young. The bouquet is complex with scents recalling wild berries, spice and cherries. On the palate the wine shows full body and rich dark chocolate with fruit flavours, balanced elegantly by tannins, with a long and lingering finish that reveals a sweetness reminiscent of liquorice.
