Dry Chenin Blanc (<5g/l or up to 9g/l if TA <2g/l lower)

Harvested in the cool of the morning, the grapes were carefully selected in the vineyards before a gentle crushing, cold soaking and pressing. The juice was allowed to settle for two days. This was followed by racking and then fermentation at various temperatures. Each block of grapes was handled separately. The wines were aged on the lees for 6 months for integration and complexity development. After this period the different components were carefully blended and bottled.

Seafood Fresh Fish Tomato based dishes