Description
Alc.13.5% – RS 1.8 g/l – pH 3.34 – TA 5.1 g/l
Our Chenin Blanc grapes are sourced from the Schist soils of the Kasteelberg. Grapes are whole-bunch pressed and fermented in foudre with indigenous yeasts. Malolactic fermentation occurs and the wine is left on the lees for 10 months before bottling.
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