Wine prices

ReferenceVintage / sizePrice / bottleSource
Producer priceRecommended retail price 2023 / 750ml ≈ $19.78Original ZAR 325.00≈ €17.60 · £14.87 nitida.co.za ↗

2022 Technical Specifications

ZA-DUR-NITI03-2022
Alcohol 12.31%
Residual Sugar 8.2 g/L
pH 3.36
Total Acidity 5.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Pressing Method Whole Cluster
Lees Aging 2 years
Production Volume 1,850 bottles
Bottles1,850
Production Details This wine is made from 100% Pinot noir, sourced from Durbanville producers. The grapes are hand-picked at low sugar levels of 18.5 - 19°B and whole bunch pressed. The juices are fermented with a strong yeast strain to form the base wine and once the base wine is stabilised the wine is bottled for the second fermentation under a crown cap. The wine is then left on the lees for 24 months before disgorgement.
Tasting Notes
Nose: fresh green apple, naartjie
Palate: freshness, elegance
Food Pairing fresh West Coast crayfish salad
Sources: nitida.co.za ↗ · Dedicated 2022 page → · Compare this vintage

Vintages

2020 Technical Specifications

ZA-DUR-NITI03-2020
Alcohol 12.5%
Residual Sugar 5.3 g/L
pH 3.2
Total Acidity 7.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Lees Aging 30 months
Production Volume 1,700 bottles
Bottles1,700
Production Details This wine is made from 100% Pinot noir, sourced from Durbanville producers. The grapes are hand-picked at low sugar levels of 18.5 - 19°B and whole bunch pressed. The juices are fermented with a strong yeast strain to form the base wine and once the base wine is stabilised the wine is bottled for the second fermentation under a crown cap. The wine is then left on the lees for 30 months before disgorgement.
Tasting Notes
fresh ruby-red fruit, floral perfume
Food Pairing cherry clafoutis with silky whipped cream
Sources: nitida.co.za ↗ · Dedicated 2020 page → · Compare this vintage

2019 Technical Specifications

ZA-DUR-NITI03-2019
Alcohol 12.02%
Residual Sugar 5.3 g/L
pH 3.2
Total Acidity 7.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Lees Aging 30 months
Production Volume 1,700 bottles
Bottles1,700
Production Details This wine is made from 100% Pinot noir, sourced from Durbanville producers. The grapes are hand-picked at low sugar levels of 18.5 - 19°B and whole bunch pressed. The juices are fermented with a strong yeast strain to form the base wine and once the base wine is stabilised the wine is bottled for the second fermentation under a crown cap. The wine is then left on the lees for 30 months before disgorgement.
Tasting Notes
Nose: lemon-zest-infused shortbread, biscotti, lavender leaves
Palate: fresh green strawberries, red apple, zesty naartjie
Food Pairing fresh baked butter croissants filled with smoked salmon and cream cheese
Sources: nitida.co.za ↗ · Dedicated 2019 page → · Compare this vintage

2018 Technical Specifications

ZA-DUR-NITI03-2018
Alcohol 11.5%
Residual Sugar 13.1 g/L
pH 3.35
Total Acidity 6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Pressing Method Whole Cluster
Production Volume 2,600 bottles
Bottles2,600
Production Details The Grande Matriarch is Nitida's first attempt at making a 100% Pinot Noir, serious style Method Cap Classique. The grapes were sourced in Durbanville, hand-picked at low sugar levels of 18.5 - 19°B and whole bunch pressed. The extracted juice is low in phenols, high in natural acidity and has a delicate blush colour. The juices are fermented with a strong yeast strain to form the base wine and once the base wine is stabilised the wine is bottled for the second fermentation under a crown cap. The wine is then left on the lees for 39 months before disgorgement. The dosage used was also Pinot Noir, which makes this a truly 100% Pinot.
Tasting Notes
creamy fine mousse, red fruit, green apple, ruby grapefruit, zesty naartjie
Food Pairing fresh baked butter croissants filled with smoked salmon and cream cheese
Sources: nitida.co.za ↗ · Dedicated 2018 page → · Compare this vintage

2017 Technical Specifications

ZA-DUR-NITI03-2017
Alcohol 12.35%
Residual Sugar 6.8 g/L
pH 3.31
Total Acidity 6.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Hutton
Production Volume 2,800 bottles
Bottles2,800
Production Details The grapes were sourced in Durbanville, hand-picked at low sugar levels of 18.5 - 19°B and whole bunch pressed. The extracted juice is low in phenols, high in natural acidity and has a delicate blush colour. The juices are fermented with a strong yeast strain to form the base wine and once the base wine is stabilised the wine is bottled for the second fermentation under a crown cap. The wine is then left on the lees for 39 months before disgorgement. The dosage used was also Pinot Noir, which makes this a truly 100% Pinot Noir MCC.
Sources: nitida.co.za ↗ · Dedicated 2017 page → · Compare this vintage

2016 Technical Specifications

ZA-DUR-NITI03-2016
Alcohol 12.5%
Residual Sugar 11.6 g/L
pH 3.38
Total Acidity 6.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Hutton
Pressing Method Whole Cluster
Production Details The Grande Matriarch is Nitida's first attempt at making a 100% Pinot Noir, serious style Method Cap Classique. The grapes were sourced in Durbanville, hand-picked at low sugar levels of 18.5 - 19°B and whole bunch pressed. The extracted juice is low in phenols, high in natural acidity and has a delicate blush colour. The juices are fermented with a strong yeast strain to form the base wine and once the base wine is stabilised the wine is bottled for the second fermentation under a crown cap. The wine is then left on the lees for 39 months before disgorgement. The dosage used was also Pinot Noir, which makes this a truly 100% Pinot Noir MCC.
Tasting Notes
strawberry syrup, ruby grapefruit, rose petals, potpourri
Food Pairing ostrich carpaccio
Sources: nitida.co.za ↗ · Dedicated 2016 page → · Compare this vintage

2015 Technical Specifications

ZA-DUR-NITI03-2015
Alcohol 12.85%
Residual Sugar 11.6 g/L
pH 3.3
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Hutton
Pressing Method Whole Cluster
Production Volume 2,400 bottles
Bottles2,400
Production Details The Grande Matriarch is Nitida's first attempt at making a 100% Pinot Noir, serious style Method Cap Classique. The grapes were sourced in Durbanville, hand-picked at low sugar levels of 18.5 - 19°B and whole bunch pressed. The extracted juice is low in phenols, high in natural acidity and has a delicate blush colour. The juices are fermented with a strong yeast strain to form the base wine and once the base wine is stabilised the wine is bottled for the second fermentation under a crown cap. The wine is then left on the lees for 39 months before disgorgement. The dosage used was also Pinot Noir, which makes this a truly 100% Pinot Noir MCC.
Tasting Notes
raspberry, cherry, rosewater, marmalade
Food Pairing smoked salmon
Sources: nitida.co.za ↗ · Dedicated 2015 page → · Compare this vintage

Producer Information

Website
nitida.co.za
Address
Tygerbergvalley Road/ M13, Durbanville, 7551, South Africa
Phone
+27 21 976 1467
Email
info@nitida.co.za
Owner
Bernhard Veller
Cellarmaster
Helgard van Schalkwyk

Online Presence

Website