The Matriarch MCC

This wine’s sparkle bubbles brighter next to a fresh, buttery croissant, topped with lightly smoked salmon, or perfectly poached Eggs Benedict.

The Matriarch typically spends around 18 months on the lees, under crown cap. After removing the dead yeast cells, we add dosage and then close the wine under cork, sealing it with a stainless steel cage and foil for easthetics.

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.