Big Little Things Chenin Blanc

The grapes were hand-picked in Mangatahi; clones 220 and 880 were used. After mostly being destemmed, the wine fermented on the skins in an open fermenter with very gentle extraction. After ten days of skin maceration, it was pressed into tank, where alcoholic fermentation and malolactic conversion were completed. It then matured for one and a half years in tank and a further six months in bottle. The vintage’s small yield resulted in a fresh yet concentrated wine with green apple and citrus fruit, high acidity and noticeable texture; analytically: pH 3,74, total acidity 5,44, residual sugar 0. ([halcyonwines.nz](https://halcyonwines.nz/products/halcyon-days-2024-big-little-things?utm_source=openai))