Brut Rosé

Veal ,Pork , Game (deer, venison) , Rich fish (salmon, tuna etc) · Vegetarian , Poultry

The Altima (Elandskloof) vineyards which make up the biggest part of the vintage blend soils for the Chardonnay and the Pinot noir consist of Tukulu and decomposed shale (Greywacke).

The Chardonnay and Pinot noir were picked at ±19.5 Balling and were whole -bunch pressed together. This is a unique method - as there are only 3 cellars worldwide using this method. Only the highest quality juice (tête de cuvée) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months (2 years) before disgorgement. After disgorgement the wine was left for 5 months on the cork before shipment. The disgorgement line is world-class and unique as all the riddling, disgorging, bottling and la belling is done in the same building.

Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert who passed away in 2001 the farm was eventually taken over by his brother Johann Rupert in 2003 and the brand named after him. It was Johann Rupert who constructed a state-of-the-art winemaking facility catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise. The focus is on terroir specific wines and therefore the ranges are made from a number of sites. Each site offers optimum varietal specific growing conditions allowing Anthonij Rupert Wyne to adhere to the requirements of their different brands.