Pinot Gris grapes have been parted to two batches (70/30). First batch fermented on skins for one week, the other for a month. Then the free flowing juice was loaded to old oak barrels where the wine aged 15 months. Barrels blended together to big stainless steel tank and a dose of 25 mg/L of Sulfites was added before bottling without any filtering nor fining. Wine is vegan.
Orange wine of rich blood orange colour, (over)ripped apricots and tropical fruits on nose and in taste with solid portion of acidity.
Pairing with saucy seafood dishes, cold cuts and hard cheeses.