Description

WINEMAKING: AGED IN NEW 500L BARREL, THEN STEEL TANK FOR 6 MONTHS. FERMENTATIONS ARE WITH NATIVE YEAST, THERE IS MINIMAL USE OF SO2, AND SOME OAK IS USED, BUT ONLY IN SMALL PROPORTIONS TO PROVIDE TEXTURE AND BALANCE THE POWERFUL ACIDITY OF CHENIN GROWN IN THE SCHIST SOILS OF RABLAY.