Sivi pinot Schumann

Boris’s tip: Nice and soft acidity. Goes well with something a little bit spicy.

Very tender light wine, has intensive amber color with brick shade as a result of longer maceration. 2/3 grapes are coming from the most humous soil on our farm, from which it draws great vitality, and 1/3 grows on terrarossa soil, from where it comes so much vairety and intensity. Taste is fruity, slightly bitter, with citrus character. It was macerated  14 days with seeds and skins, has been natural fermented, no added yeasts or other enological substances, and it is unfiltered. Wine was 2 years aged in oak barrels, with no added sulfites, layed on fine sediments. Like all our wines is vital – LIFE.

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.