Wine region: Goriška brda
Variety: 100% pinot blanc
Maturation: 24 months in 225 l oak barrels (French oak) and additional 6 months in the bottles
Maceration: 15 days
Boris’s tip: Sit on the balcony and enjoy the aromas and taste. You don’t even need food.
The wine is a deeper golden yellow color. The bouquet is fully ripe, smelling of honey, balsamic notes, rosemary and Mediterranean spices. In the mouth, the wine is dry, with higher acids, in accordance with the vintage and variety, the texture is a bit oily, and the wine offers an abundance of taste in the mouth, which is even a little salty here and there and ends in a longer aftertaste. A distinctive style of white pinot that shows most in the mouth.
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.