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After rigorous manual selection of the bunches, the grapes are destemmed and delicately pressed, then transferred to steel tanks where spontaneous fermentation occurs using indigenous yeasts. This is followed by a lengthy period of contact with the skins, known as maceration, an important step for releasing the anthocyanins and coloring substances contained within.
This final phase lasts approximately four months, during which continuous pumping over not only allows the pomace to mix with the must but also fully extracts the components that contribute to the wine's organoleptic characteristics.
After maceration, the wine is drawn off and gently pressed, followed by decanting with an initial racking to eliminate the coarse lees. This process is carried out in empty tanks to promote oxidation.
Slow maturation takes place in empty tanks.
Once fully matured, the wine is bottled without filtration.
Benvenuto Orange is an extraordinary wine, awarded Tre Bicchieri by Gambero Rosso, Golosaria as one of the top 100 Italian wines, and the highest recognition by the Italian Sommelier Association. It is undoubtedly a rich tasting experience, orange in color with coppery highlights. On the nose, it is an intense explosion of citrus aromas, orange blossom, grapefruit, and balsamic herbs.
On the palate, it is dry, mineral, powerful, and intense.
A wine with a powerful structure that makes it suitable for pairing with raw fish as well as spicy white meats.
A wine capable of unmistakably expressing the terroir and the unmistakable hand of the winemaker.
