This Viognier was fermented with its skin like a red wine. The skin contact imparts a slight orange color, a tannic structure and develops outstanding aromatics. We recommend serving this wine at “cellar” temperature, around 60 degrees Fahrenheit.
The grapes are destemmed and gently crushed into an open-top oak puncheon. During fermentation, a daily punch-down is performed for three weeks until being pressed off the skins. Malolactic fermentation occurs during the aging period in neutral oak barrels.
This ancient wine making technique is used around the world, but is often associated with Georgian wines made from Rkatsiteli. Their unique nature has caused a resurgence of orange wines based around a wide range of white grape varieties.