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.

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