
2 2 12609 KM
Most of the grapes for my very limited natural wines, as well as ciders and bottle-fermented pet-nat wines, are harvested from surrounding farms, registered as producers under the governing body of the Sawis South Africa.
The grapes are hand-picked by myself from holistically cultivated vineyards with no pesticide residues sprayed.
My cellar has minimal equipment: a small grape crusher/stemmer, a French basket press, and tanks for gravity transfer of juice or fermented wine that goes into barrels for ageing.
At the beginning of the natural wild fermentation, minimal use of SO2 is used as a preservative to prevent oxidation.
The wines are bottled by hand on the premises, by gravity, in a manual bottling machine.
I have a small block of 500 15-year-old Colombar vines from which I will produce some natural sparkling pet nat wines this season.
No rose wines at the moment.
No orange wines at the moment.
No sparkling wines at the moment.
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