- First Floor, Cronier Building, Zomerlust Estate, Bergriver Boulevard, Paarl, 7646, South Africa
- +27 21 872 2643
About the Winery
Allow me to introduce Cronier Wines, which makes wines of distinction in Wellington, South Africa and distributes it to wine connoisseurs worldwide. Cronier Wines captures the character and vibrancy of Cape Winelands, steeped in history and bearing the rich legacy and cultivation of world-class wines.
In 1698, the two Cronier brothers arrived at the Cape of Good Hope on the ship, Driebergen. Shortly after their arrival, they were granted ownership of the farms Olyvenhout and Champagne (known today as the town of Wellington).
The vines planted in this fertile soil and excellent winemaking terroir produce the very best grapes for making fine wines.
In that tradition, Cronier Wines brings you a pledge of quality and the art of winemaking in every bottle.
We are passionate about our products. Each time we enter into a relationship with our clients our aim is to deliver a professional and excellent experience. We are working to meet the needs that customers have today and innovating to meet the needs they’ll have tomorrow. This means getting closer to our customers, understanding their needs and their business/market, and establishing a long term relationship with them. We hope that every time we deal with a customer/possible customer, their experience reflects our vision. We are pro-active and easy to do business with.
Cronier Wines Natural Sweet Rosé
About the wine
Only red grapes are specifically grown and used for Rosé production. Varieties include Cabernet, Shiraz and Merlot.
An attractive soft pink colour, with a bouquet of rose petal, strawberry and cloves.
|Segment best suited for||
Off premise, Retail
Red grapes are harvested at lower sugar levels to ensure fruit and a lower alcohol. Red grapes are destemmed and crushed at the cellar and a few hours skin contact is allowed. The grapes are pressed to extract juice from the grapes.
The lovely pink juice is then allowed to settle for 2 days and racked thereafter. To start fermentation, the juice is inoculated with a pure yeast culture. Fermentation takes place at 13°C for about 2 weeks. The residual sugar is attained by using natural concentrated grape juice.