Live-A-Little
Stellar Winery is situated at Kys Halte, just outside Vredendal, Western Cape, which borders Namaqualand, an area famous for its spring flowers and the only semi-arid biosphere hotspot in the world. The cellar grows the majority of organic grapes needed on their own farm and supplements from a number of independent organic and Fairtrade growers in the valley. Workers on the farms and in the winery, including seasonal workers, own 72.9% of the farm and 44.7% of the winery through shares in the Stellar Fairtrade Empowerment Trust, funded through Fairtrade premiums on every bottle of wine sold since 2009. Their no-added-sulphur wine range, created in 2004, has been so successful that today Stellar is the world’s leading producer in this category.
Philosophy
Now and then a wine is required that doesn't need a ritual on opening, whose departure from a
collection is not accompanied by nostalgic memories of its purchase. A wine that doesn't need
glasses you don't have. Sometimes one wants a wine to be a song heard a thousand times, something
to hum to, tap to, work with. A wine that's finished before you get to know it, a wine you begin to
miss only when it's gone. A wine that realizes there are other things in life, a lot of other things,
and we should all loosen-up, lighten-up, and live-a-little.
The Live-a-Little 100% Organic range was created to be that wine.
Biography
Along the Olifants river valley on the West coast, just outside the town of Vredendal. Pristine weather for organic viticulture with an annual average temprature of 77° F and less than 7 days of annual cloud cover. Total annual rain fall of less than 8” but unlimited water from an aqueduct for irrigation. 10 - 48 meters above sea level. Over 900 snail-eating ducks are the only pesticides allowed. A range of blended wines that are 100% Organic, Fairtrade, Vegan friendly and Non GOM was created for all to enjoy.
Produced from the finest high-yielding 100% organic grapes in the region. The grapes are
first cooled to 0°C before destemming and gas macerated for 7 days at 13°C - 16°C. Natural
fermentation takes place in stainless steel tanks by controlled temperature increases to 26°C for
a further 80 – 95 days. All pump-overs done by inert gas and gravity. Bottling with latest technology and onsite ingenuity.
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