De Trafford Skin Macerated Chenin Blanc 2021

The grapes were harvested at optimal ripeness, completely destemmed and crushed upon arrival at the winery, and fermented for one week in open stainless steel tanks with regular immersion of the marc. Fermentation was spontaneous; "spontaneous" in this context means that no commercial yeasts were added to the juice; only the wild yeast naturally occurring on the fruit and in the environment set the fermentation in motion. Apart from a small amount of SO2, no additives were added to the wine. Shortly before the fermentation was completed, the wine was pressed and put into oak barrels, where the alcoholic and malolactic fermentation were completed. Finally, the wine was bottled unfiltered by hand.