Traditionally, the wine is served chilled alone, but can also be paired well with spicy tuna based sushi.

The grapes were harvested by hand, sorted, followed by gentle whole grape pressing in a new horizontal basket press to extract only the finest juice. No further maceration of the juice with the skins was allowed, nor the addition of extraction enzymes or settling agents, resulting in a very bright salmon-colored rosé. The juice was gravity-fed into the tank and settled naturally for 12 hours. From there, the clean juice was transferred to wooden fermentation vats to start the spontaneous fermentation, with the winemakers relying on wild yeasts that occur naturally in the vineyard. The reason why Waterkloof ferments the wine in older wooden fermentation vats is to ensure the slow entry of oxygen throughout the process and thus a longer fermentation without absorbing oak aromas. The wine was then left on the primary yeast for about 3 months to add more complexity before bottling.

Allergy information: Contains sulfites