Cabernet Sauvignon

Best enjoyed with a hearty homemade sun-dried tomato and Fontina cheese lasagna, fireside conversations, and good company that lingers long after the last sip.

Following this, the wine is pressed and gracefully aged in French Oak barrels for a duration of 12 months.

Fermented in open fermenters, the wine undergoes five punch downs daily, fostering optimal extraction of flavour and tannins. This fermentation process spans approximately 4-5 days before the wine is delicately transferred to stainless steel tanks for gentle daily pump overs. These meticulous techniques serve to refine and soften the wine's tannic structure.

Although not intentionally award driven, there is no denying the status of this tiny family-owned Durbanville cellar. Strategically we are following a very traditional but personalised approach to making wine. In line with our brand honesty, we don’t try to be clever or practice contrived marketing jargon. We pick by hand, allowing us to leave the less perfect bunches for the soil to enrich itself – and before pressing, we again sort the individual grapes by hand. “We completely believe that beautiful wines come from day to day thoughtful management in the vineyards.” Our bottom line is that to be part of the Nitida family requires commitment, passion, and a desire to be involved. Our punch through system, while automated, was designed by the engineer in Bernhard to closely emulate a traditional hand-punch method. Of course, we do use modern technology for pressing and pumping, but always seek out the gentlest methods.