Orange wine 2017
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The 2017 harvest was used to make a natural, dry wine with Muscat grapes from our ancient chaboco holes. This type of fermentation, similar to the process carried out 8,000 years ago in the Caucasus, consists of fermenting the grapes with their skins and keeping them in the wine during three months before separating the two. The process is extremely natural because we do not add sulphites (the polyphenols in the skins made this unnecessary) or filter and stabilize the wine, so sediment may appear at the bottom of the bottle. Polyphenol oxidation creates the orange and ochre hues behind the wine’s name, and only 1,700 bottles have been made, numbered from 1 to 1,700.
Alcohol content: 13.5%
Residual sugar: < 2 g/L
Total tartaric acid: 5 g/L
Strong cheeses and spiced dishes.
- Colour: Amber due to the polyphenol oxidation.
- Aroma: Intense and complex, with strong floral notes (orange blossom and rose) and candied fruit.
- Mouth: A surprising unctuous attack with an astringent finish. Mineral with saline hints.