Wine region: Slovenian Istria
Variety: malvasia, pinot grigio, muscat
Maturing: in amforas
Maceration: 120 days
Boris choice: Great orange cuve wine which has been macerated in Amphora.
Boris’s tip: Great with strong sea food in strong sauces. Mussels in tomato sauce.
Wine is medium-deep amber colour. On the nose it is very aromatic. We can smell ripe appricots, dried appricots and orange. In the mouth it is dry, medium to full bodied wine, with quite high acidity and some earthy aromas.
In Ancient Greece and Ancient Rome, amphoras were used to transport liquids or grain. Amphores had two handles, used for carrying. Amphores existed in different sizes, between 5 litres and 50 litres. They were made of clay. Nowadays winemakers use them for wine aging.
Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain colour pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.
Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.