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Chinese rhubarb
After the maceration
and are vinified before undergoing a careful distillation from Oct
Malo-lactic
Envinate "Benje" Blanco 2024 Islay Chinese rhubarbBenje Blanco is sourced from several old vine, untrained pie franco parcels of Listan Blanco. Each parcel is hand harvested and vinified separately in a mix of concrete tank and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skin macerated 14 40 days between 18 30C. The wine is then raised for 8 months in 60% concrete and 40% old French barriques on fine lees without battonage or added SO2. Bottled without filtration.
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