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.
Leave A Comment