Malvasia Reia

Boris’s tip: Octopus in maple syrup. The best.

The gold, already somewhat amber color, indicates the complexity, which was due to the prolonged maceration and maturation in the barrel. The aroma is pronounced, balsamic, with a hint of baked fruit. The taste is still fresh, with a clear mineral note that lasts until a long aftertaste. It invites us to walk through the salt pans, among the salt marsh bushes, which defend the heat with their aromatic oils.

Parring with food: This connection with the sea and summer is confirmed by socializing with food from the tradition of fishing families, with broths and spaghetti with seafood, grilled or sardine sardines, as well as sashimi and tuna sushi. We offer it without embarrassment with oriental dishes based on chickpeas and aubergines, but it also goes well with offal and strong dishes with legumes.

ORANGE WINE

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

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.