Méthode Ancestrale

Smoked salmon, cured meats, or freshly dressed salads.

From 30 year old bushvine Cinsault from a single dry-farmed block in Agter-Paarl.

The early picked grapes are gently pressed and the juice allowed to settle for 24 hours before decanting. A spontaneous fermentation starts in tank, with no additions other than a small dose of sulphur. At the critical time, with just enough sugar remaining to give the required pressure, around 5 bar, the fermenting wine is transferred to bottle to complete the fermentation. Following a short period on lees the finished wine is disgorged with no dosage added.

Wildeberg is a Franschhoek wine producer set against the mountain slopes of the Cape Winelands. Known for wild ferments, textured wines and a strong sense of place, the range focuses on distinctive South African wines shaped by site, patience and a less conventional cellar approach.