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The Cellar
Thursday, 9 February, 2017
Renee Barnard
Baskets of bunches on the way to the crusher.
After destemming, each berry is checked for quality.
Baskets of bunches about to be destemmed.
Another view of the cellar.
Assistant winemaker Lukas van Loggerenberg on his way to the vines.
Entrance to Rijk's cellar.
Bottled, boxed and ready to enjoy.
During fermentation the crust is pushed down 3 or 4 times per day.
Inside the cellar.
Pierre preparing the wine before bottling.
Inside the cellar.
The crust during fermentation in the tank before punched down.
Punching the crust down for good extraction and colour. This is done 3 or 4 times per day during fermentation
The tasting room.
The Team after a long tasting of different blends.
Winemaker Pierre Wahl tasting from the barrel.
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