The Village Rosé

Duck, Thai dishes, goat's cheese or berry-led salads.

After fermentation, the wine is given a low dose of sulphur and left on the lees for two months before it is blended and bottled.

All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5°C. Grapes are then crushed, destemmed and pressed. Dry ice (CO₂) is used during this process to prevent oxidation. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick lees and inoculated yeast, which takes place at 12°C, takes average 20 days to complete.

Kloovenburg is a family-owned Swartland wine estate on the slopes of Kasteelberg near Riebeek Kasteel, farmed by the du Toit family since 1956. Explore Kloovenburg wines from the Swartland, with Shiraz at the heart of a range shaped by schist soils, Mediterranean varieties and the distinctive conditions of the Kasteelberg.