Description
Vinification: The pomace is fermented with wild yeast (spontaneous fermentation) in a temperature-controlled stainless steel tank for 14-18 days at 16° C. Maceration on the skin for 8 months in a tank. Low intervention into wine means wine without filtration.
Aging on the yeast cells for 10 months in amphora, then 10 months in Serbian oak. Bottle aging minimum for one year.
Wine analysis: Alcohol 12.5%, pH 3.4, TA 5.5 g/l, residual sugar: 2 g/l
Annual production: 1.500 bottles.
The first Orange wine from the Serbian indigenous variety Tamjanika. The structure is strong, the taste is juicy and filled with tons of tropical fruits, dried orange peel, dried apricots, and quince marmalade.
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