David & Nadia Aristargos 2024

The grapes for this white Swartland-Cuvée were pressed all over the bunch and the juice was left to rest in a cool place before being filled into the barrel. Spontaneous fermentation took place in the barrel, i.e. the juice fermented exclusively by the wild yeasts naturally present on the grapes and in the cellar. The malolactic fermentation was also completed in the barrel. The wines then matured in older barrels made of French oak. No enzymes, acids, yeasts or other additives were added to the wine - only a minimal addition of sulphur was necessary to produce this masterpiece.