The wine is crafted from 100% Chenin Blanc grapes, harvested at optimum ripeness when the balance between fruit, sugar and acid was perfectly in balance at 22.5 – 23.5˚B. In the cellar, the grapes were destemmed into 15-ton separators and the free-run juice separated from the skins. The juice was racked to the fermentation tank and inoculated with a selection of yeast strains and fermented between 15 – 16˚C. Thereafter it was racked from the primary fermentation lees.

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