Chardonnay, 'The Agnes'

• Chardonnay
• Sourced from select vineyards in the Hemel-en-Aarde and Overberg regions
• Produced using the traditional method of transferring the whole grape clusters straight from harvesting into the press and running the juice off into a settling tank
• Fermented and aged in 228, 500-litre French oak barrels as well as in foudres
• Naturally fermented in barrel, where it remains for 9 months before bottling
• No SO2 or enzymes are added prior to fermentation

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