Known for championing this proudly indigenous grape, Fairview tells the story of Pinotage by proving the great heights that the variety can reach through Primo. The grapes were hand harvested at 25.5° brix. The bunches were hand-picked, destalked and hand-sorted to remove raisins and green stems. Fermentation took place in open-top French oak fermenters (foudre) with manual punch down (pigeage) done twice a day. Once alcoholic fermentation was completed, the wine was basket pressed and transferred to French and American oak barrels for malolactic fermentation, with 40% of the barrels being new oak. Once malolactic fermentation was completed, the wine was racked off and returned to a combination of 80% French oak barrels and 20% American oak barrels for further maturation. In total, the wine spent 18 months in oak barrels.