Two components of Chenin worth noting is the 1,7 % Chenin made by drying the grapes in the sun for a week, before pressing and then fermenting. The component does add a small amount of residual sugar to the wine -but it primarily adds to the generosity of the flavour spectrum. The component of 3.7% skin contact adds texture and structure to the wine. Both components are utilized to add appeal in terms of its adaptability with food and food enjoyment