Kenya makes its mark in wine making market
Kenya makes its mark in wine making market
Apr 5, 2012 6
(BusinessDailyAfrica) - First, dispel a myth: wine doesn’t get better with time. Well, at least not all wines. “It largely depends on the kind of vineyard and grapes that you grow,” says Emma Nderitu, Leleshwa Wine’s Winery Manager.
“Our wines, for instance, are best consumed within two years. Beyond that and you won’t get its best.”
And to catch a glimpse of how the best of Kenyan wine is produced, you will find yourself standing in Morendat Farm in Naivasha, where Nderitu and Christine Kasimu, Morendat’s Vineyard manager, will take you through their 40 hectare vineyard and the delicate process of producing Kenya’s first home-grown commercially viable wine.
Comments