About the wine
The Chenin Blanc is whole bunch pressed and the juice settled in tanks at 5°C for 48 hours. The clear juice is racked, separately inoculated and fermented between 11-14 °C. After alcoholic fermentation, the wines are racked and matured for 4 months on the fine lees, which are stirred every week to add greater richness to the palate. The wine is then cold stabilised and filtered prior to bottling.