Our Cellar
The Villiera cellar is where tradition meets innovation. Winemaker Jacobus van Zyl (with Jeff Grier in consultation) crafts a range of wines that are a strong reflection of our unique terroir.
CELLAR
Innovation & Efficiency
We utilise natural winemaking principles, including spontaneous fermentation for all still wines. The introduction of Amphorae instead of, or in addition to, oak in some cases further showcases our innovative approach.
The cellar is IPW and IFS certified, HACCP accredited and all Villiera wines are vegan friendly.
The cellar has expanded almost annually since the Grier family purchased the farm in 1983. Today, the functional and spacious facility can handle 2,800 tons of grapes, producing our red, white, and sparkling wines with equipment that allows for the maximisation of quality potential.