Patatsfontein Patatsblanc 2019

Vinification for the 3 white wines are the same: Grapes were wholebunch pressed and settled for 12 houers without enzyme. The juice was moved into older French oak barrels were Alcoholic and Malolactic fermentation took place naturally. It was then aged on the primary lees for 9-10 months without any batonage. First time wine was racked was for blending and the final blend was bottled 2 weeks later.