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

The grapes were picked in the early morning by hand. After receiving the grapes, it was de-stemmed and three hours of skin contact was given. The juice was cleaned using otation before fermentation. Great care was taken that only clear juice was used for the fermentation. 90% of the wine was fermented in stainless steel tanks at cold temperatures to ensure fruit purity. The other 10% of the wine was fermented in 500-liter French oak barrels. The barrel component was fermented naturally to add to the complexity and mouth feel of the wine. The wine was aged on the lees for six months before bottling.

Enjoy this complex fresh wine as an aperitif or paired with summer favourites such as seafood paella, creamy pasta or pizza.