Ayama: Where Italian Flair Meets South African Soil
Welcome to My Boozy Kitchen, where we celebrate the finer things in life! Today, I hope you have your comfy shoes on as we’re embarking on a vinous adventure—a journey that begins with the sun-drenched slopes of Ayama Wines.
Nestled on the sun-kissed slopes of the Paardeberg Mountain, just a leisurely stone’s throw away from Cape Town you will discover Ayama Farm. As you arrive at the farm you are welcomed by olive groves, rolling vineyards and fields of artichokes basking in the warm lazy winter sun.
The farm sprawls across 250 hectares consisting of vineyards (70 hectares), olive groves (10 hectares), and artichoke patches (4 hectares). All this is framed by fynbos and bush, like a rustic masterpiece.
Ayama Farm: Where History and Vineyards Intertwine
If you a lover of history, then Ayama is a chest full of treasure. I like to think of history, as fine wine—rich, complex, and deeply rooted. So, grab a glass of wine and let us uncork Ayama’s rich heritage together from French Huguenots to World War II heroes.
You see my wine loving friends, back in 1685, French Huguenot Martin Pouisson stepped onto this fertile soil. The farm, then known as “Slent,” became his canvas. Fast-forward 300 years, and that name still echoes through the local roads—a testament to time’s embrace.
But wait, there’s more! Sailor Malan, a World War II hero, also had a stake in this farm. He flew high in the Royal Air Force during the Battle of Britain, then returned to South Africa to take on apartheid with the Torch Commando. Talk about a plot twist!
From Slent to Ayama: Unraveling the Xhosa Fusion
Ah, but My Boozy Kitchen how did we go from Slent to Ayama! Let’s unravel it, shall we?
Ayama is a Xhosa word which means “someone to lean on.” Imagine the warmth of friendship—the kind that transcends borders and cultures. Ayama embodies this fusion: Italian hearts from Friuli, entwined with South African soil since 2005.
And the logo? Why a Leopard? You see my wine loving friends it a very special tribute to the leopards that live on their mountain. Paardeberg mountain is in fact part of the “Cape Leopard Project”, which has registered six specimens on the mountain, monitoring their movements with camera traps.
Ayama’s Symphony: Italian Zest Meets South African Spirit
Ayama is a farm that produces high quality wines in an area that has climatic and geomorphological
characteristics ideal for healthy and expressive viticulture. It’s a symphony of Italian zest and South African spirit. Here, vines lean on sun, and hearts lean on each other.
Vermentino and Nero D’Avola: An Expressive Wine Journey
Among the vines, you’ll find Vermentino bold, crisp, and ready to dance on your palate. The first to be planted in South Africa (2014)—and the newly launched sultry Nero D’Avola. Enigmatic and mysterious, like a Sicilian midnight rendezvous.
Beyond Tradition: Unusual Cultivars
Beyond the Italian varieties Vermentino and Nero D’Avola, you will find South Africa’s firm favourite cultivars like Chenin Blanc, Viognier, Shiraz, Merlort, Muscat and our very own cultivar the Pinotage. In the mix a few unusual grapes are also grown such as Grenache Blanc and Noir, Durif, and Carignan.
Olive Groves and Prickly Darlings
Olive groves? Oh, they too are rocking Italian varieties like Frantoio, Leccino, and Coratina.
Even the artichokes—yes, those prickly darlings—have Italian roots. The “Violetto” variety feels right at home in our southern hemisphere sun.
Even the humble tomato makes its debut – the San Marzano tomatoes was featured last year, on national TV in a chef showdown.
Sip, Savor, and Celebrate: Ayama’s Flavorful Journey
But let’s meet the stars of this show: Chiara Fabietti & Giuseppe Di Benedetto who thanks to their hard work and their big passion, the farm has seen a massive transformation in the last 3 years.
A farm that was previously a simple producer of grapes, now has its own cellar, a restaurant, and a
guest house… for what would be defined as a true Italian-style “Agriturismo”
Chiara Fabietti:
Winemaker, agronomist, and guardian of the vines. With experience in France and New Zealand, Chiara ensures Ayama’s grapes sing harmoniously. Vermentino, Nero D’Avola, and more—she orchestrates the symphony.
Giuseppe Di Benedetto:
The marketing maestro. Giuseppe’s decades of wine wizardry span continents. At Ayama, he swirls sales, marketing, and hospitality into a heady blend.
Their motto? “Grow together, achieve greatness. Commitment is already bearing fruit, with award-winning wines and an active and vibrant farm that sees a continuous succession of successful events:
Pasta Making Classes at Ayama:
Flour-dusted hands, laughter, and the aroma of fresh pasta—Ayama’s Pasta Making Classes are a hit! Whether you’re a seasoned chef or a kitchen newbie, these sessions whisk you away to Italy. Roll that dough, twirl those tagliatelle strands, and savor the fruits of your labor.
Italian Festivals:
Picture this: sun-kissed vineyards, live music, and a sea of smiling faces. Ayama’s Italian Festivals transport you straight to the boot-shaped wonderland. Sip on Vermentino, groove to tarantella tunes, and let the dolce vita wash over you.
Pick your own Artichokes at Ayama
Gloves on, baskets in hand—let’s dive into the artichoke patch! Ayama’s Artichokes Picking Days are a sensory delight. Pluck those spiky globes, learn their secrets, and maybe even sneak a nibble. These earthy treasures are the heart of Italian cuisine.
Meet the Ayama Team:
They’re not just employees; they’re family. Some were born in the farm village, their roots intertwined with the soil. They’re the heartbeat of Ayama’s progress, tending vines and sharing stories.
Open Doors, Warm Welcomes:
Ayama flings open its doors 7 days a week. The local team—our unsung heroes—welcomes visitors like old friends. They’ve aced Italian cooking courses and wielded Cape Wine Academy certifications. Who better to spill the vine-to-glass magic?