De-stemmed, put in open vats, two months of maceration, then with part of the skins in 900-litre amphorae from Georgia, one year of skin contact. No sulfur added, total SO2 9 mg/l. Reddish gold. Moist clay aroma, but above all extremely herbal-spicy, camphor, kaba, iodine, yeasty notes. The palate is homogeneous with fine tannic drive, well-integrated, not too scarce acidity, compact and young-looking, excellent in length and density.
More about the tasting »Orange Wine«
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