The experimental cellar is used extensively in undergraduate training as well as postgraduate research projects to produce wine on smaller scale. The cellar is equipped with world-class wine making equipment that includes 12 automated tanks for temperature, oxygen and pumping over control. Each year a few hundred wines are made in the experimental cellar which includes still wines, fortified and sparkling wines. The cellar has a laboratory where certain wine related analyses can be performed. This facility is also often used to test products for private companies as well as produce wine for third-party entities. Edmund Lakey, Marisa Nell, and Andy van Wyk work full time in the experimental cellar.

Contact:
Wessel du Toit  wdutoit@sun.ac.za