Lots of citrus, fresh apples and minerality. If you like your Loire Valley Chenin then give this a go! Vinification: Most of the crop was gently pressed in whole bunches and some were destemmed and left in open vats for 10 day. After pressing, half of the juice was fermented and aged in clay amphoras the other half in used 300 - 400 l oak. After 10 months on the fine lees it was bottled unfiened, unfiltered without the additon of So2