Perdeberg The Vineyard Collection Chenin Blanc Cap Classique 2020

After destemming the grapes, the berries were pressed without contact with the skins, using only the free-run juice for further production. The juice was first left to rest overnight and the next morning was skimmed of the sediment that settled at the bottom and placed in stainless steel tanks where fermentation began. Once the primary (alcoholic) fermentation was completed, the wine initially spent six months on the fine lees, without any addition of sulfur. The wine was then stabilized and filtered before sugar and yeast were added to it to initiate secondary fermentation, which took place in bottles sealed with crown caps, where it aged on the lees for another 18 months after the completion of secondary fermentation. Finally, the lees were removed (dégorgement), the good drop was bottled and closed with a cork.