Wine region: Styria
Variety: 100% pinot noir
Maceration: very long
Maturation: 1 year in 225l oak barrels, then 1 year in cherry barrels
Boris’s tip: Great light easy drinking Pinot Noir with low acidity and low alcohol. Very fruity and elegant to drink. Goes great with tuna steak or goulasch.
A dry very intensive tender red wine rubine color. The fragrance is bitter-sweet and fruity, reminiscent of blackcurrant, cornelian cherry, aronia and cherry. Taste souerly fruity, also resiny-sweet despite the astringensy, partly as a result of maturing in barrels made of wild cherry wood, as well as a result of very long maceration. It is unfiltered, with no sulphur added. It also preserves LIFE—characteristic of all our wines. It contains a lot of RESVERATROL, the most important antioxidant obtained from grape seeds and skins, there is more of it in vineyards from colder areas, like our selves.
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.