Wine region: Slovenian Istria
Variety: 100% pinot gris
Maturation: for 6 months in used barrique barrels and 12 months in inox, until bottling
Maceration: cold maceration for 72 hours
Boris’s tip: My friend from USA said, that this is one of the best wines he had ever tried. I agree.
The gently macerated Pinot Gris is onion-pink in color with a more intense copper edge. On the nose, we sense delicate floral-fruity aromas (yellow fruits and citrus fruits) complemented by the scents of fresh raspberries and plums. The aromas of ripe pears also sneak up into our noses. The taste of the wine is pleasant, fruity, and elegant freshness.
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.