The property is owned by cousins Hein and Adi Badenhorst. Their grandfather was the farm manager of Groot Constantia for 46 years, and their fathers, born there, farmed together in Constantia. Together, the cousins have restored and revitalised a long-neglected cellar on the farm, last operational in the 1930s, where they now produce natural wines using traditional methods and practice biological farming.
On Kalmoesfontein, the approach is back to basics, using traditional winemaking equipment and old cement kuipe. The vineyards cover 180 hectares, primarily composed of old bushvines planted in the 1950’s and 1960’s including Chenin Blanc, Cinsault  and Grenache. The vines are unirrigated and farmed as biologically as possible, planted on north, east, and south facing slopes, which adds a significant variety to the fruit. Fruit from other selected sites within the appellation is also sourced to complete the final blends.

The soil on the farm comprises three distinct types of granite—Paardeberg, Lammershoek, and Lemoenfontein, plus different sub-surface geology including clay, weathered granite and shale. The wine making process is careful and traditional; all fruit, red and white, is whole bunch-handles so no crushing or de-stemming takes place. Whites go directly into old casks or concrete tanks for fermentation and ageing, while the red grapes are fermented in concrete tanks and open wooden kuipe with extended post-fermentation maceration of up to four months, before being transferred to cask or 4000L foundries. No additions are done to the grapes other than sulfur before and after fermentation.