Pinot Noir

This moreish masterpiece pairs impeccably well with an aged beef steak tartare.

Commonly known as the heart-break grape, Nitida’s cooler climate suits this grape variety down to a T. Special care is taken to pick the grapes at optimal ripeness and sort them by hand.

Barrel fermented and aged for at least 11 months.

Longer fermentation, with regular pump-overs ensure gentle extraction of colour and flavour compounds.

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.