Chenin Blanc Method Ancestral
The same vineyard used for Keep On Punching.
Hand-harvested then pressed and held in Stainless steel tank for about 25-30days at 4 degrees Celsius. After racking to remove the sediment and get the juice as clear as possible the tank is slowly warmed up to start ferment.. At a sugar of 35g/l it was bottled under crown cap where it was left to finish fermentation and build up a natural pressure of carbon dioxide. After 10 months the bottles were riddled and disgorged and topped with the same wine (from other decanted bottles) and crown capped again. No SO2 was ever added to the wine and neither was any settling or fining agent.
RS: 14g/l | TA: 6g/l
