THE WINE MAKING

One of the results of an organic approach is the development of strong, healthy wild yeasts on the berry skins, obviating innoculation with commercial yeasts generally used to induce fermentation. ‘Native’ yeasts are integral to the flavours and characteristics that give the wine its site-specific signature.
 
Each variety is separately vinified. Grapes are hand-picked and sorted, cold-soaked for a few days, then fermented in small bins followed by a period of additional skin contact and malolactic fermentation in barrel. Each wine spends about eight months in small French oak barrels, with less than 20% comprising new wood. The final blend spends another four months in barrel before being bottled.
 
The winemaking complies with the rigorous guidelines set by the Swartland Independent Producers (SIP) where the wines must be naturally produced and reflect the true sense of origin.

Click on the logo on the right to visit the Swartland Independent website.

The NATIVO Video Our Wines The Vineyards




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