Chenin Blanc

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes are hand-harvested in the early morning at 20–23.5°B. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately five to eight hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is done at 11°C for approximately 24 days.

Finally, the wine is further matured on its fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.