Vinification: Kluk ferments with natural yeasts in a stainless steel tank at 16°C for a period of 14 to 18 days. Maceration on the skin in a tank for 8 months. A small intervention in the wine implies a wine without filtration.
It matures first in an amphora on yeast cells, and then for 10 months in barrique barrels. Aging in the bottle for at least one year.
Wine analysis: Alcohol 12.5%, pH 3.4, total acids 5.5 g/l, residual sugar: 2 g/
Annual production: 1,500 bottles.
First, orange wine (white wine produced by the process for red wines) from frankincense. The structure is strong, the taste is juicy and filled with tones of tropical fruit, dried orange peel, dried apricots and sweet quince.