Pinotage could be called the only truly indigenous South African grape variety. After all, it originates right here, albeit in a laboratory. Technically it is a cross between Pinot Noir and Cinsaut, obtained by Abraham Perold in 1925, in the laboratories of the University of Stellenbosch. Perfect for the climate and soil of this fascinating territory, the Pinotage inherits from its noble parent, the Pinot Noir, a capricious nature capable, however, of expressing itself at very high levels, if well cared for and processed. Perfectly passed test for the one proposed here by Ayama. In the glass it has a beautiful deep ruby red colour. The nose reveals a richly fruity wine, with flavors of ripe plums and cherries. In the mouth it is rich and full-bodied. It ranges from ripe fruit, blackcurrant and plum, to an intriguing memory of underbrush and mushroom. Balanced in every component, it is a red wine that can count on a long lingering finish.