ORANGE-utan Bianco Terre Siciliane

This wine is a distinctive Sicilian orange wine, combining Inzolia and Zibibbo to create a style that is both aromatic and textural. The extended skin contact, particularly the six weeks on Zibibbo, gives it its deep amber color and a gentle tannic structure more commonly associated with red wines.

On the nose, it is expressive and layered, with clear notes of grapefruit and lemon peel, followed by herbal tones of mint and a subtle balsamic lift. There is also a thread of spice, especially white pepper, which adds complexity without overpowering the fruit.

The palate shows more depth than a typical white wine. There is a noticeable grip from the tannins, balanced by fresh acidity that keeps the wine lively. Flavors lean toward citrus zest, light stone fruit, and a faintly savory, almost saline character on the finish. The time spent on lees contributes a roundness that softens the structure without diminishing its freshness.

In terms of food pairing, this is a highly adaptable wine. It works particularly well with dishes that include aromatic herbs or spice, such as Southeast Asian-inspired seafood, grilled fish with citrus, or pasta with shellfish. It can also handle richer vegetarian dishes like roasted vegetables or miso-glazed eggplant, where its structure and acidity provide balance.

Zibibbo, also known as Muscat of Alexandria, brings its characteristic aromatic intensity and has historical roots in dried and fortified wines, while Inzolia contributes body and structure. Together, they create a wine that sits comfortably between white and red in style, offering both freshness and complexity.

収穫は9月中旬に手摘みで行います。葡萄が潰れないように小さなケースに入れてセラーに運びます。収穫した葡萄は除梗、破砕し、品種ごとに醸造します。発酵は果皮と共に17～19度に温度管理しながら行います。インツォリアは2～3週間、ジビッボは6週間、果皮浸漬を行います。発酵開始から7日～10日間は毎日、やさしくパンチングダウンを行います。発酵終了後、両方の品種をブレンドし、澱と共に3ヶ月熟成させてからボトリングします。輝きのある美しいオレンジ色、グレープフルーツやレモンの柑橘系のアロマに加え、かすかにスパイスやミント、ホワイトペッパーの要素が混ざります。口に含むと素晴らしい骨格があり、チャーミングな果実のフレイバーが広がります。バランスのとれたフレッシュな酸が全体を支えています。