In South Africa like in Spain, Terroir is a relatively new concept. The oenologist of the Spanish estates we work with played a pioneering role in understanding its value. The same for Eben Sadie and its family in South Africa.
Columella is the flagship of this small company. Its production is very limited, but the quality is very high.
Vinification
Hand-picked in small baskets; natural yeast, fermentation in open 3,000 litre concrete tanks, for 3 weeks. 3 weeks maceration, without anything added. Malolactic fermentation in oak barrels (5% new oak). 12 months of ageing in French oak barrels, then one more year in big foudres, on the lees. Then, after 2 years, the wine is bottled, without any filtration or clarification.
Storage potential
20 years.
To serve
Decant 2 hours before serving in a large glass.