Chenin blanc grapes are machine harvested in the cool hours of the early morning at 21 to 22,5 balling and treated in the vineyard for oxidation with a small amount of SO².
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.
