Description

We use unique large-format concrete vessels to ferment and mature our Chenin Blanc. These concrete vessels allow the wine to develop nuance and complexity without imparting oak flavour. The wine is fermented with wild yeast populations, and left on the fine lees for 9 months with regular stirring to develop fullness and depth. The name “Sur Lie” refers to this extended lees ageing. A small portion of the wine is left for extended aging on the skins in clay amphorae. This skin contact gives the overall blend an unctuous and layered flavour.