Every week, Simon selects an orange wine (a white wine made with extended skin contact) that grabbed his attention. View the whole series here. When I first discovered the macerated monolith that is La Stoppa’s Ageno, I made the assumption that it was Read more
This is an updated and significantly longer version of an article which originally appeared in Issue 2/2017 of Meininger’s Wine Business International with additional input from Joseph di Blasi, and Geoff Cowey. And yes, another outing for that photo…. Imagine a Read more
Never mind the special six course foraged dinner “010 020 Het Wilde”, cooked by a crack team of chefs from Rotterdam and Amsterdam. The star of the show for me was de Sol a Sol – a thrilling, profound orange wine which transcends its seemingly extreme method of production – 403 days of skin contact!
It’s a great joy to finally discover a true “orange wine” that retails (just) under the €10 mark (in the Netherlands). Poggio Argentiera’s “Ansonica Bucce” is that wine.
Inzolia fermented on the skins and aged in cement.
Regular readers will have noticed I’ve featured a few wines in this slot that merely flirt with the orange wine category. So to end the first year of these orange segments, here’s an all-out, serious contender made with 12 months of maceration: Strohmeier’s Wein Der Stille 2013, from Southern Styria, Austria
Branko Čotar has a very straightforward answer for me when I ask when he started using extended skin macerations for his white wines: “I’ve macerated my wines for 40 years – it’s the tradition here (in the Slovenian Kras region)”.