Aromas of quince and bruised apple combine with tropical fruit flavours and smoky undertones. The slight sweetness is well balanced by a fresh finish.
The grapes were gently whole bunch pressed. The must was slowly fermented for 25 to 30 days at controlled temperatures in stainless steel tanks, retaining the purity of fruit of the Chenin Blanc grape. The wine was left to settle for approximately two months.
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