Hints of dehydrated fruits (apricot) tamarind, a light vanilla note, raw sugar and aged tobacco. There is a persistent aftertaste. Open bottle one hour before drinking. Crisp like a white wine with the complexity of red wine. Aromas of candied apricots on the nose while in the glass its fresh and fruity with a powerful structure and full body. Orange wine is made by leaving the grape skins and seeds in contact with the pressed juice which creates an oranged-hued finish.
The first harvested grapes start to ferment thanks to the indigenous yeasts which are selected by the winemakers. The second variety is then added and the fermentation continues. When the wine is ready, we transfer it into the half-buried clay jars then the dried grapes from the third variety are added, in order to start a third fermentation. The grape skins are taken out of the amphorae during Holy Week. The whole production process takes almost four years in total. **IWC Silver Medal Winner** https://www.internationalwinechallenge.com/canopy/beverage_details?wid=150887
A wine that lends itself to gastronomic experiments: try it with goat’s milk cheese and pecorino cheese; with Asian food, like an Indonesian Kambing Guling or a Lamb Biryani; it is also excellent with eggs and asparagus or courgettes; it pairs well with apple strudel or almond paste desserts.
