1956 was a pivotal year for Perdeberg Cellar. Unusually heavy rains in the area resulted in a poor harvest for most of the farmers in the area and quality came at a premium.

Determined to continue producing top-class wines, Perdeberg appointed Mr Joseph Huskisson – our first full-time wine maker – to help modernise our winemaking methods. We became the second Cellar in South Africa to use cold fermentation and we imported other new technologies from Europe.

By | 2018-09-25T13:12:26+00:00 May 29th, 2018|Our Story|0 Comments

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