Vincent Renčel

Boris’s tip: Great orange cuvee with a lot of fruit aromas. Great with pasta with lobster in tomato sauce.

A typical representative of “orange wines”. Full white wine, the color of which strongly resembles old gold. The aroma of the wine shows a perfect combination of fruitiness. Notes of ripe fruit dominate. In the mouth, the wine is full, warm, elegant and complex. Lots of character and a fine, long aftertaste. Due to the high content of phenols (tannin and bitterness), this wine is an excellent companion to a wide variety of meats, from white to red.

Pairirng with food: prosciutto, cured meats, veal and pork in the oven or on the grill, poultry, pheasant, young game

Harvesting: manual selection
Harvest time: September, October
Vinification: 14 days of maceration, spontaneous fermentation (pied de cuve), malolactic fermentation on fine lees
Aging: 24 months, a combination of large oak and used barrique barrels

Unfiltered

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.