Our Philosophy

It only makes sense to bring wine from South Africa to Europe if it is “unique”, so it can not basically be “made” the same or similar in Europe.

Therefore, we are based on the very special terroir (soil / climate / people), are as “Springfontein Rim” a monopoly appellation, working in the vineyards with indigenous grape varieties (Pinotage / Chenel) without the use of fertilizers. In the cellar we work with extreme methods not to turn over the wine to “overpowers”, but to the terroir characteristic: we only use natural yeasts from our own crops and wild plants (= Fynbos) fields, combining intracellular, alcoholic and malolactic fermentation, no filtration, minimal sulfur and no (as other places do for the most part) conventional flavor enhancers (aromatic yeasts, industrial tannins, tartaric or racemic acid are organically certified).

And Tariro is not a winemaker, nor a wine whisperer, but a wine translator – he translates the potential of terroir and grapes into wine.

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