Every cellar has certain outstanding features in its processing facilities that contribute to its success in getting the best possible results from their grapes. In the design of Saronsberg’s cellar we considered a variety of effective production facilities and available techniques.
Our aim was not only to selectively combine these, but also to utilise existing technology in an innovative way. Hence we incorporated the force-cooling of grapes, intensive handsorting of all our grapes, and the use of “gravity” in the fermentation process. We essentially wanted a hands-on cellar that would provide the winemaker with a plethora of options, allowing him to focus on detail while adhering to our winemaking philosophy.
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