Nederburg Premiere Cuvee Brut is made from a blend of Chenin Blanc, Cape Riesling and Sauvignon Blanc grapes. The grapes were sourced from vineyards across the Western Cape. Planted between 1989 and 1994, the vines are grown in irrigated, sandy riverbeds and decomposed granite and situated some 60m to 120m above sea level. The grapes were harvested by hand at 19º to 20º Balling during the end of January and beginning of February. The fruit was crushed and then cool-fermented in temperature-controlled stainless steel tanks at 13ºC for a period of two to three weeks. No skin contact was allowed and only the free-run juice was used. The wine was left on the lees for almost two months prior to final blending.