Grape Varieties Chenin Blanc: 62% Colombar 38%
Yield: 15 Tons Per Hectare
Sugar At Harvest: 21 B
Alcohol Strength: 11.7%
Total Acid: 7.9 g/l
Residual Sugar: 7.2 g/l
Grapes were harvested at early morning hours. These cold grapes had skin contact for 6 hours. The free run juice was inoculated with yeast. Fermentation was stopped at 7 g/l. The residual sugar balances the natural acids in the wine.
A dry white blend with a fruity complexity. The Chenin Blanc compliments the fruitiness and the natural high acidity of the Colombard. Intricated nose of tropical fruit, guavas, peaches and a hint of gooseberries, which lingers on to the palate. Perfect partner to food, especially fish and white meat dishes.Goes well with seafood, pastas, and salads. Excellent as an aperitif on a summer day.