Wine region: Styria
Variety: 100% rhenish riesling
Maceration: 4 days
Maturation: in oak barrels
Boris’s tip: Just enjoy great fruity aromas and peachy taste.
The grapes were picked when fully ripe, partially macerated for up to 4 days, then fermentation and maturation took place until bottling on fine lees. Straw color with golden hues. The intense, pure aroma of noble mold intertwines with perceptions of ripe fruit, honey, and dried flowers. The wine is full, balanced, tasty and pleasant. The aftertaste is fruity, persistent, reminiscent of vineyard peach.
Pairing with food: Veal, White meat, Poultry, Pasta, Vegetable risottos.
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.