Vondeling Babiana 2023

The grapes were hand-picked at optimal ripeness and upon arrival at the winery they were first subjected to a 24-hour cooling phase. The Chenin Blanc is pressed all over the bunch without the addition of sulphur. The resulting juice was immediately transferred to barrels for natural fermentation to give the wine maximum structure, complexity and ageing potential. Grenache Blanc, Roussanne and Viognier were completely destemmed and subjected to an eight-day cold swelling phase on the skins before going into the basket press where the juice was pressed directly into the barrel and fermentation was completed. All the grape varieties completed the malolactic fermentation and then matured on the lees for 10 months, before the wine was blended and bottled for final consumption.