Sauvignon Blanc

Pairs best with another bottle, but definitely elevates Hibachi grilled prawns, served with rocket leaves and pomegranate pearls.

The 2025 harvest came with its own rhythm— later start than the 2024 vintage (mid-February instead of late January), but what started off as a slow start finished with a rush. Our Sauvignon Blanc harvest moved with a steady pace with bigger pickings daily than in past years as the ripening window condensed. About 95% of the grapes were sourced from Nitida’s own vineyards, with the rest coming from a trusted neighbouring farm. We completed 17 separate pickings, each fermented on its own to preserve the variety of flavours.

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.