Diemersfontein Chenin Blanc

Grapes were picked at two different ripeness levels, de- stemmed, crushed and given 2 hours soaking in the press. After pressing, the juice settled in tank for 3 days and was inoculated with yeast. Low fermentation temperatures of 13 degrees where maintained for the three week fermentation period. The wine was racked and prepared for bottling.There exists a passion at Diemersfontein that is impossible to overlook. The Diemersfontein range of wines encapsulates the magnificence, elegance and grace of this estate and the passion of its people, and makes every sip of our wines a magical experience.