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South Africa

South Africa

(South Africa)

Not always known to the general public, the wines of South Africaare rapidly establishing themselves on the international market. viticulture in South Africa is not really a recent phenomenon, since since the seventeenth century the Dutch and the French planted and successfully cultivated some of the finest European vines: Cabernet, Sauvignon, Merlot, Chardonnay andSyrah are good examples. This enormous potential, however, was suffocated by the severe and long embargo decided by the UN against "apartheid" that mortified the nation. And that is why only since the end of the 1990s, with the end of apartheid, South African wines began to spread beyond the patriotic boundaries. The calcareous terroir, stony is rich in granites, sandy and clayey along the coasts, is ideal for cultivation of the vine, as well as the humid and temperate climate. The long, warm summers and the precious proximity of the sea make the "Cape Wineland" district a true paradise for winemakers. The city of Stellenbosch has become its emblem and together with Paarl and Constantia it constitutes one of the most exclusive "Wine Road" of the nation: intriguing paths between modern and extended cellars kept swept by the fresh winds coming from Ocean. Particularly significant is the production of Chenin Blanc and the aromatic and full-bodied Pinotage: a mix of Cinsault and Pinot Nero. Experienced in Stellenbosch at the beginning of the 20th century, it is one of the major innovations that South African viticulture offers to international markets. From the whites, fresh and fruity, to the red full-bodied and intense to the aromatic dessert wines, these wines express high quality and dynamism which bodes well for the future of this market.

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South Africa

Information about South Africa

South Africa
South Africa
Soil and climate
The climate of South Africa is notably varied in relation both to the great territorial extension, both to the altitude, and to exposure to the sea. The subtropical latitude and the deep sea influence are at the origin of the Mediterranean climate that characterizes the southern part of the territory, where the temperatures are mild and the rainfall exceeds 600 mm; the rains are linked to the advance of cold fronts of Antarctic origin during the winter, while almost all the rest of southern Africa in the same period is dominated by an anticyclonic area that prevents the influx of moist air masses of the oceans surrounding. On the contrary, in the summer, when low pressure conditions are established in the continental area, the humid air masses coming from the Indian Ocean following the southeastern trade wind invest the eastern coasts and the Great Escarpment, drenching them with abundant rainfall. (1 000-1 500 mm). In particular, the KwaZulu-Natal enjoys a warm and humid climate, which makes this province the most favorable area for growing tropical crops. As you continue inland, precipitation decreases: on the plateaus, around 500-800 mm per year. More sharply they are reduced by continuing westwards until they reach 60 mm in Port Nolloth, on the Atlantic. The thermal excursions, sensitive on the highlands, are rather contained on the coasts.
The wine tradition of South Africa goes far back in time. As early as 1655, the Dutch Jan van Riebeek began to cultivate the vine in the area of ​​Cape Town. Four years later he was able to harvest the first grapes and wrote in his diary: "Today, the Lord is praised, I have been able to press the first grapes of Cape Town"; but from another diary it emerges that the wine, which was the result, was not so pleasant to drink, but instead was "so tannic that it could only be used to irritate the intestine". In 1679, in Cape Town, a new governor arrived: Simon van der Stel, who worked to improve the quality of the wines. Van der Stel was a great admirer of wine and, as governor, he granted himself an extensive area of ​​land that he called Constantia and there he began to plant his vineyards. After Van der Stel's death, his property was divided into several lots: Groot Constantia, Klein Constantia and Bergvliet. The ownership situation varied in the years to come, and viticulture declined until 1778, when Hendrik Cloete bought Groot Costantia. He restored the property and the vineyards and in 1792 he produced for the first time a wine destined to become famous: Cap Constantia. In the same period in which Louis XIV revoked the edict of Nantes, which had assured a certain freedom of worship to the Huguenots (French Protestants), many of them left France. Some settled in South Africa, in an area that took the name of Franschhoek (the French corner), a valley of extraordinary beauty, along the course of the river Bergriviers, protected by the impressive mountain ranges Wemmershoeckberge to the north, Drakensteinberge to the west and Franschoeckberge to the south. With the English occupation of South Africa in the early 1800s, and the contemporary trade war between France and England, the British market opened for the Cape wines and South African viticulture had a period of great development.
Typical products
South Africa has its own grape variety which is Pinotage: it is a cross between Pinot Noir and Cinsault and was created in 1924 by Professor Abraham Izak Perold of the University of Stellebosch. The first Pinotage wines had an alcohol content of up to 15%, a very special odor that resembled acetone and a taste with a volatile acid content. The first such of Cabernet Sauvignon that were introduced in the Province of the Cape was very virosate, but today the health situation is no longer a problem and the vine gives good results, both alone and in Bordeaux. Also the Shiraz, a vine that is well suited to the climate and environment of South Africa, began its South African career with problems of virosis. In the Costantia, with a rather cool climate, some wines of Chardonnay and Sauvignon Blanc are produced, of great character and concentration. Even producers in the hottest area of ​​Roberson have managed to make surprisingly good and aromatic wines with these vines.
Typical dishes
The cuisine of South Africa reflects the cultural melting-pot that animates the country: traditional dishes are flanked by recipes in which Eastern and European influences are evident. Whether prepared according to tradition or revisited in a modern way, South African food always offers unique sensory experiences. Meat is the key food of the South African diet. Cooked on the grill or in a three-legged pot (potjie), it is usually accompanied by mieliepap (corn porridge), potatoes or rice. Among the most common vegetables there are beets, carrots, cabbage and pumpkin. Typical South African dishes include morogo (African wild spinach), chakalaka, amadumbe and boerewors. Morogo spinach can be sautéed with butter and onions or served with corn porridge. It is often the condiments that give the extra touch to a South African dish. These include Chakalaka, a spicy tomato sauce, served as an accompaniment to the main course. It consists of grated carrots, green peppers, sliced ​​onion, vinegar, red chillies and ... a secret ingredient of the chef. Amadumbe, on the other hand, is a delicious peanut and sweet potato purée. The recipe calls for the sweet potatoes to be cooked, mashed with butter and combined with roasted peanuts. The mash obtained is finally sprinkled with honey.

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Producer Rupert & Rothschild
Wine type Red still
Region: South Africa
Grapes: 60% Cabernet Sauvignon, 40% Merlot
Alcohol: 13.50% by volume
Format: 0,75 l Standard
Special Features:
Price € 25.17
Save € 1.17 (5%)
€ 24.00
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