Nebbiolo

Bring out the biggest plates for a cross-over of heritage flavours. Deep, savoury ragu spooned over creamy pap with lashings of Parmesan cheese, frikkadelle baked in a robust pomodoro; saucy shredded venison on pappardelle. Big wine, big bowls of lasagne, big braais.

Vines are grown in sandy loam and weathered scale type soil. Controlled irrigation is applied as moisture levels are measured by neutron hydrometers. Leaf canopies are carefully managed to ensure the berries receive adequate sunlight.

The wine is then matured for 16 months in 70% French oak and 30% Hungarian oak before bottling.

Grapes are picked when reaching optimum physiological ripeness at 26° Balling. After crushing and de-stemming, the mash is pumped over to rotor tanks and left on the skins for three days at between 10°C to 15°C. Fermentation follows with rotor tanks turned every 4-6 hours. After primary fermentation that lasts for 6-7 days, the wine is racked, skins pressed and malolactic fermentation takes place.

Du Toitskloof Wines is a Breedekloof producer sourcing most of its grapes from vineyards within 10km of the cellar. With fruit grown across mountain slopes, alluvial soils and rocky sites, the range offers accessible South African wines shaped by regional consistency and everyday table appeal.