Our wines are made biologically, with as little human intervention as possible.
At Rozendal, the traditional French Orleans method of vinegar making is utilized. Fermentation takes place in small oak barrels and the resulting product is matured, using a solera system, for 12 years (click here for more information). A balsamic-style vinegar, unique in many ways, is yielded, infused with herbs and blended with grape must. With single herb vinegars, the specific herb is macerated in the vinegar and the result blended according to our personal recipes to give you our range of vinegars – Green Tea, Fynbos, Lavender and Hibiscus.
Small batches are bottled using a gentle gravity-flow system. Natural cork closures allow the vinegar to breathe, evolve and mature further while in the bottle.