The grapes for this wine come from the Paarl region. Granite soil provides the freshness to the wine and the shale soil type supply the fruity, full mouth - feel. The vineyards are situated on north- north eastern slopes, resulting in an elegant fruit driven wine.
The grapes are harvested early morning to ensure cultivar flavours were retained. After crushing, the free-run juice was separated from the skins without allowing skin contact. The juice fermented between 12 and 15 degrees Celsius for 12 days. Fermented dry, the wine was left on the lees for a further 3 months, resulting in a wine with a full creamy mouth – feel.
In 1698, the two Cronier brothers arrived at the Cape of Good Hope on the ship, Driebergen. Shortly after their arrival, they were granted ownership of the farms Olyvenhout and Champagne (known today as the town of Wellington).
The vines planted in this fertile soil and excellent winemaking terroir produce the very best grapes for making fine wines. In that tradition, Cronier Wines brings you a pledge of quality and the art of winemaking in every bottle.