SG
Sigrid Guillem (attending)
Export / Sales Manager, Celler de Capçanes Montsant
RB
Ritchie Breen (attending)
Local importer / agent, Enotri Wine Marketing Inc
TK
Tom Klavins (attending)
Local importer / agent, Enotri Wine Marketing Inc
ET
Eberhard Tamm (attending)
Founder,
Certifications
Alcohol
13.0%
Analytical data
dry
1.0 g/l residual sugar
5.0 g/l acidity
Vinification
Orange wine made from 100% white garnacha grapes, undergoing an extended grape skin contact during its vinification, more usual in red wine making.
- 15 days maceration with grape skins (contact of the must with the grape skin, to bring out skin colour, tannins and body) - Fermentation at controlled temperature (16ºC) in stainless steel tanks. - Light press after the fermentation. - Aged “sur lie” on its natural yeast. Once alcoholic fermentation is complete, the yeast breaks down and gives texture and sweetness to the wine. - Light fining.