60% Chenin Blanc and 40% Colombard. Grapes were picked at around 20 Brix. It's a blend of two vineyards from the Paarl region. Whole bunch pressed and settled over night. The wine is then racked off the settled lees into stainless steel tanks for fermentation. Bottled at around 3 °balling for secondary fermentation under crown cap. Riddled by hand while maturing for 9 months on the lees before disgorgement with no dosage.
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