Chenin Blanc Essence

The grapes arrive at the winery in the early hours of the morning following manual harvesting. The grape-filled harvest bins are unloaded into a delicate and unique separator and immediately undergo gentle yet fast pressing to obtain high-quality white grape juice.
It is important to note that the pressing and continued treatment throughout all the winemaking stages are performed in an anaerobic environment, without any exposure to oxygen. Exposure to oxygen in the air may damage the quality of the wine due to oxidation processes affecting flavors and aromas. Instead, the use of nitrogen coating maintains the quality of the wine at all stages.
The squeezed juice is then transferred to a stainless-steel tank, where the sediment is separated from the juice using a technology called FLOTATION. In this technique, the sediment is suspended at the top of the tank by nitrogen gas bubbling, allowing the clean juice beneath the sediment to be transferred to the fermentation tank.
The alcoholic fermentation of the clean juice is achieved during approximately one month at a temperature of 16°C (60.8°F). The choice of fermentation at this temperature was made to produce a delicate wine and preserve the aromas of the grapes.
To maintain its freshness and crispness this wine does not undergo malolactic fermentation.
At the end of the fermentation process, part of the wine is aged in a stainless-steel tank and part in used French oak barrels. The final blend is then selected from the tank and barrels before bottling.