The cellar is located in Hermanus, on the top of Hemel-en-Aarde valley. Situated on the slope of Galpin Peak mountains, the building has been made for "gravity" winemaking process: my aim is to make wine as natural as possible.
Early in the morning, the grapes are picked by hand on 15kg crates, then they are stored in a cooling room on the top of the building. When the grapes are cold, we start to process to the grapes sorting. We first sort the grapes before the destamer (no crushing), then the berries go on a vibrating table.
After been sorted, the berries goes straight to a satellite tank which can be moved on the top of every fermenting tank .
