Andre van Rensburg - Enartis

Andre van Rensburg

Traditionally we have matured our red wine in barrel for 18-24 months at a constant temp, of 15°C.
This way of maturing our red wines in barrel ensured that the wines were protein and tartrate stable without any further interventions, However, things have changed and Eskom -power has become a very expensive luxury. So from end April every year we switch off our Eskom electricity, and this means no more maturation at a constant 15°C. The temperature fluctuates and the wines are no longer tartrate stable after 18 months in barrel. So fortunately there is Zenith Color. I use it on all my red wines and I don’t have to worry about unsightly colour-tartrate deposits in my Wine.

    Newsletter

    Technical articles and tips, videos, events, news from the market and from the Enartis Team. Stay in touch and get the Enartis newsletter. Each month. Always quality content. Always free.

      Feedback

      To what extent were you able to find what you needed? Not at all12345Everything I need
      How easy was it to find what you needed? Easy12345Difficult