The original First Lady, Norma Ratcliffe was (literally) the first lady winemaker to operate commercially in South Africa. 
Grapes are picked in the early hours of the morning and transported to the cellar. It was de-stemmed and crushed to strainers for skin contact between 2h and 6h depending on the acidity levels. After pressing, the juice is transferred to stainless steel tanks for fermentation at cold temperatures to promote aromatics. After fermentation, the wine is kept on the lees for a short period of time to retain the beautiful aromatics, blended and bottled.