Grape Variety
100% Zibibbo
Production
10,000 bottles of 750ml
The Vineyard
Soil
The volcanic soil, generally loose, is poor in organic matter but stands out for its richness in micro-elements.
Characteristics
Area:
5 Hectares
System:
Alberello pantesco
Average Age:
60 years
Density:
2,500 plants per hectare
Yield:
30 quintals of grapes per hectare
Production Process
Cultivation
In the cultivation process, biodynamic farming methods are used, although these are not officially certified. Our approach, essentially natural and sustainable, is distinguished by the absence of chemical fertilizers and synthetic products.
Vinification
The production of Orange begins in the early days of September when the grapes, having reached maturity, are ready to be harvested. After being selected and cut, the bunches are transported to the winery, then de-stemmed and crushed. Fermentation begins spontaneously with the indigenous yeasts.
Aging
The aging process takes place partially in stainless steel silos and partially in chestnut barrels. In both cases, the wine rests for at least 6 months, after which it is prepared for bottling.
Recommended Pairings
Orange, with its hints of apricot, dried fruit, and honey, contrasted by a pronounced minerality, pairs excellently with shellfish and crustacean-based appetizers, fish dishes, foie gras, and blue cheeses.
Serving Temperature
12-14 °C