Chenin Cap classique 2023

Vinification:
- Hand sorting of grapes before destemming
- Destemming direct into press
- 2 Hours skin contact
- Fermentation temperature in Stainless Steel tank 15 – 16 ºC
- Fermentation completed after 10 days
- Total wine per ton recovery 600 lt/ton
- Wine was left on the lees for further maturation for 4 months
- Stabilised
- Bottled for Bottle fermentation
- 18 months on the lees
- Digorged with no dosage added

Tasting notes:
Green apple, Citrus and Biscuit flavours.

Food Pairing:
Canapes and Oysters

Wine Analysis:
Alc : 12.53%vol
TA : 6.2 g/ll
pH: 3.30
RS: 2.7g/l

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