A white wine produced like a red one. Grapes are harvested by hand and collected using 18-kg boxes. Destemmed and crushed, they are placed in a stainless steel tank with their skins to cool the must until the alcoholic fermentation begins with wild yeasts. The must or wine spends a full four weeks in contact with the grape skins to extract colour and aromas before being pressed and transferred into seven 300-litre of seven and eight-years-old barrels to undergo an oxidative ageing process for 24 months.
Only 2680 bottles are produced.
Trementinaire is an orange skin-fermented wine, with a bright orange colour. Aromas of herbs and plants and dried orange peel bring to mind well-matured traditional rancio wines which used to sit in a barrel under the staircase at your grandparents’ home. Memories of a less hurried past are brought back to life. Fresh, intense, dry and elegant in the mouth.
