Coronata Integration

paired with a rich and creamy mushroom risotto and mild Thai green curry.

The Coronata is comprised of 44% Semillon – fermented in new French oak barrels allowing for a richer, fuller, rounder and more fruity wine and 56% Sauvignon blanc – fermented in stainless steel to retain the freshness and vibrancy of Sauvignon blanc. After fermentation the wine is blended and moved back to barrel to mature on the fine lees for another eight months in seasoned 300L French oak barrels of which one third new oak. This ensures a harmonious integration of the two components.

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.