Simplicity rules!   This belief, shared by owner Giulio Bertrand and winemaker Marius Lategan is that grapes grown in the vineyards, should be picked at full ripeness and be subject to minimum manipulation by the winemaker. This is reflected in the footprint and functionality of the cellar, designed by a French Process Engineer and with the architectural design by Revel Fox and partners.

Able to handle 300 tons of grapes, the new cellar accentuates ease of operation allowing for a softer handling of the fruit. Our fermentation tanks have been specifically designed for red grape fermentation related to plot size. The barrel maturation cellar, humidified and air conditioned at a constant 16�C, is geared to carry around 600 barrels (300l).