Rallo AV10 Catarratto Orange

Soft pressing of the whole grape, the must is fermented in 50hl acacia barrels, with a 24 hour maceration of the grapes and must followed by a second soft pressing. Temperature is controlled at 16 to 20°C for 14 days followed by malolactic fermentation then matured in stainless steel for 6 months before bottling.

This is a naturally fermented, unfined, unfiltered, no added sulphur 'orange' wine. Bright straw yellow in colour. The nose is reminiscent of citrus fruit, apple, pear, lychee and elderberry. Enriched with elegant tannin due to the production method, this is fresh, fragrant and elegant.