Wine region: Goriška brda
Variety: 60% Ribolla Gialla, 20% Pikolit, 20% Pika and some Glera, Tržarka and Malvasia
Maturation: 12 months in new and used 300 and 500-litre oak barrels; Maceration: 24 hours of cold maceration
Boris’s tip: Pasta with lobster in tomatoe sauce.
Tasting notes: Light yellow colour with golden shades. Aromas remind us of ripe fruits, oak and dry flowers. On the palate the wine is full-bodied, pleasantly fresh with a long finish.
Paring with food: Veal, white meat, seafood, young cheese.
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.