A wooden Chardonnay goes well with creamier dishes such as porcini mushroom risotto or butternut squash gnocchi with plenty of Gruyere cheese. If you want to enjoy something unusual, you can also serve fried arancini with goat cheese filling with this Chardonnay.

High on the Witzenberg, within reach of Ceres, at an altitude of 960 meters above sea level, this unique 'appellation' of South Africa, with a continental climate and often winter temperatures that drop below freezing point. The cooler night temperatures and hotter daytime temperatures during the growing season result in slower ripening and more concentrated fruit. The well-drained, yellow slate soils are often covered with a layer of snow in winter, which provides the perfect conditions for the vines to remain dormant, an urgently needed period of rest and recovery before the growing season. The grapes are harvested by hand, sorted, destemmed and pressed. After the turbidity has settled, the juice is inoculated with yeast strains and fermented in French oak barrels, 1/3 of which are new barrels each and the other part is used for second and third use. The yeast is stirred regularly before and after malolactic fermentation. The wine was aged in barrique barrels for a total of 5 months.

Allergy information: Contains sulfites