Rascallion Susurrous 2016

The hand-picked grapes were transported in small staircases to the winery, where they were immediately cooled down. The berries remained on the skin for 24 hours in order to transfer a maximum of fruit aromas from the skins into the wine. The Chenin Blanc was vinified in second and third filled French oak barrels and matured on the yeast in the same barrel for 14 months after the completion of the alcoholic fermentation. The smaller portion of Grenache Blanc fermented in old 500 l barrels before blending all the components of this first-class cuvée and bottling the wine.