Summary

A crushed fruit fermentation wine, where machine-harvested and minimally sorted grapes are pressed, acidified, and fermented in neutral vessels at cool white fermentation temperatures by cultured yeast. These wines are not fermented to dryness and will be stopped via chilling, racking and filtering while residual sugar remains. Malolactic conversion is avoided and maturation usually occurs in neutral vessels, often with oak alternatives, before fining, sterile filtration and prepared for bulk transport and bottling in market.

Key Varietals

• Chenin Blanc