Grapes are machine harvested and spend 3 hours in the press to extract colour. After gentle pressing the juice is transferred to stainless steel tanks for fermentation. Various yeast strains are used for inoculation to preserve and exhibit true varietal characters. 10% aromatic Sauvignon Blanc is blended into the wine after fermentation to make Kaapzicht’s signature Provençal-style rosé. The wine is aged on fine lees until bottling.