Fermented in a traditional bespoke terracotta Amphora, believed to be the first of its kind in the UK, gives very different fermentation characteristics and hence flavours, to this white wine.
Terracotta amphorae were the only winemaking vessel for many hundreds, if not thousands of years. They are now being used by a few daring and innovative winemakers, including a handful of the most prestigious Bordeaux and Champagne Estates, to understand how our forefathers connected with their land to yield more interesting wines.
Fermented and aged on its lees in terracotta and only lightly filtered has given candied peel and grapefruit on the nose with a long and honeyed dry zesty finish. It has made our Ortega more robust with greater staying power and added new dimensions not found by fermenting in stainless steel tanks or barrels.
An excellent accompaniment to seafood, white meats, tapas or enjoyed on its own.