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Grapes: Moscato (60%), Nascetta (40%)
The wine is macerated on the skins for about 7-8 days. After fermentation, a part of the wine is aged in concrete tanks, and a part in raw amphoras for about 6-8 months.
When we started producing orange wine no one was doing it in our area. Therefore, we wanted to make a wine that would work well both as an introduction to skin contacts, as well as an enjoyable option for more experienced drinkers.
This wine can be drunk with the yeast in suspension or settled at the bottom, creating two different experiences. We recommend trying both if possible, but we prefer it shaken a bit. Shake it, it’s great!
ABV: 12,5%
