This Chenin Blanc pairs well with shellfish, pork, ham and salads with vinaigrettes. Can also tame the heat of spicy dishes.
Machine harvested grapes, pressed cleared in settling tanks over 48 hours. All work was done as reductively as possible. Juice was racked with a little bit of lees to fermentation tank where fermentation took place at around 16°C. Wine was pumped of the thick lees an stored on thin lees, with periodic mixing up of the lees every two weeks.
