Grapes: Ortega Clone 25, 3000 kilos. Picked at 19 Brix and 7 TA.
Harvest: 16th September 2022.
Winemaking: Grapes were destemmed into a variable stainless steel tank with fermentation taking place slowly via indigenous yeasts.
After two weeks in contact with skins, the wine was pressed then aged in tank and old Burgundy barrels for six months before being bottled using a gravity filler.
Bottled: August 2023, unfined and unfiltered.
Closure: Cork with wax seal.
Nose: Orange blossom, honeysuckle.
Palate: Apricot and Dandelion.
Food Match: Seafood, salads or light pasta dishes.
Label: Ortega skins illustration by Galia Durant.