A new Wine Category in the Making
Earth's Essence marries two completely natural, uniquely South African ingredients.
Only the healthiest Pinotage grapes are used to ensure that the wine stays protected throughout the winemaking process. The grapes are harvested at optimal ripeness after which they are destemmed and crushed into the fermentation tanks. Fermentation on skins last for a few days, the wine is then removed and pressed earlier than usual to prevent the extraction of hard tannins.
In order to keep the wine sulphur free and preservative free, it is fermented and matured with wood from the indigenous South African Rooibos (Fabaceae family species, Asplathus) and Honeybush (Cyclopia) plants. After maturation, Earth's Essence is fined, filtered and bottled.
The Rooibos Wood
After five to seven years, the Rooibos plant becomes too old for tea production and is pulled out. The plants are then dried in the sun before the Rooibos wood is finely milled and placed into infusion bags – ready to be used in wine production. Only about 5g of wood per litre is needed to preserve the wine.
Wine Making with Wood
50% of Earth's Essence is fermented dry on the Rooibos wood, while 100% completes malolactic fermentation on the Rooibos wood.
Fermenting and maturing wine with wood from the indigenous South African Rooibos (Fabaceae family species, Asplathus) and Honeybush (Cyclopia) plants, is a natural way of keeping it sulphur free.
The Rooibos and Honeybush wood also contains high levels of antioxidants that naturally preserve it against oxidation and spoilage.