Arid & Co. crafts its wines from grapes sourced across three distinguished South  African wine regions: Robertson, Paarl, and Stellenbosch. These areas are celebrated for their unique terroirs, with Stellenbosch renowned for its exceptional red wines, Robertson for its vibrant Chenin Blanc and Chardonnay from historic ‘old vine’ vineyards, and Paarl for its rich, diverse grape varieties that contribute depth and character to the blends.

The winemaking process at Arid & Co. prioritizes quality and purity, with a focus on achieving phenolic ripeness and carefully controlling fermentation temperatures to preserve the grapes’ primary fruit flavours during the critical stages of harvesting and fermentation.
This meticulous attention ensures the wines retain their vibrant, natural essence. Fermentation occurs in a combination of open and closed fermenters, lasting between seven and sixteen days. Selected batches undergo extended maceration for up to twenty-one days to
enhance complexity and structure. The wines are then aged in a selection of French oak barrels for nine to sixteen months, allowing for balanced integration of oak and fruit characteristics.

Arid & Co. is committed to minimal intervention, ensuring the grapes’ journey from vineyard to bottle maintains their authentic expression. All wines are vegan-friendly, gluten-free, and naturally sedimented (un-filtered), reflecting the winery’s dedication to quality and
sustainability. Michael’s winemaking philosophy—rooted in simplicity and minimalism—guides every step, resulting in wines that are both elegant and true to  their origins.