The Bordeaux treatment is used on all the vineyards. Harvest of the grapes occurs in mid-February (summertime) and from there the fermentation of the skins takes 10 days.
The grapes undergo alcoholic fermentation and malolactic fermentation. From here, lactic acid are processed in and the fermentation results in a glycerol yield.
The Barrique vats can each hold 225 litres of fermenting wine and are of the French oak variety. Once this timeless process is complete, Klein DasBosch wines are bottled in elegant, tasteful bottles.