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