Orange salmon without turbidity. Citrus aromas, grapefruit peel, mineral, herbal. Fresh on the palate with salinity, medium body and medium-long aftertaste with a slightly bitter finish. Ideal for appetizers such as soft cheeses, Malaga salchichón, white meats, baked fatty fish or shushi.
What we now call Orange Wines is a wine made from white varieties made as red, with maceration between must and skins. For centuries in the Mediterranean basin and the Caucasus, white wines were macerated as a means of protection against oxidation.
The industrialization of wineries, among many other factors, led to the abandonment of these practices that have survived thanks to the tenacity of certain producers who never gave up maceration.