A very special orange wine, made with carbonic maceration or fermentation under carbonic acid, where the fermentation process takes place in the grape itself: the grapes are not pressed but go into the tank, or, as in this case, into the quevri in whole bunches. There will be some carbonation because the grapes at the bottom will pop under the weight of the grapes above and start fermentating. The grapes above remain intact, and the juice starts to ferment inside the grape, after which the grape finally bursts open. This process produces rich and intense aromas in white wines in general, and in this case an energetic wine with subdued, not overly ripe tropical fruit and some honeycomb, but fresh - that was your home sommelier's association, you know?
A very special orange wine, made with carbonic maceration or fermentation under carbonic acid, where..
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