In the Bottle
How we make it: Juice is separated from the skins as soon as possible after crushing and the clear juice is racked after cold settling overnight. Yeast inoculation occurs just prior to cold fermentation at 12°C when the wine is left on gross lees. Fine lees are stirred up frequently whilst in the tank. The wine is left on the lees until the blend is prepared for bottling. No oak is used.
How to store it: Up to 2 years.
Food suggestions:This unwooded Chenin pairs fantastically with creamy goat's cheese, sushi and pasta.
