The grapes are harvested by hand in 18Kg boxes. Before entering the winery, the grapes are cooled to 4ºC for 24 hours. Once in the cellar, the grapes are destemmed and crushed, and racked to a stainless steel tank to cool the must down with the skins until the beginning of the alcoholic fermentation by wild yeasts. The must/wine spends a total of 30 days in contact with the skins before pressing and transferring the wine to a barrel of 300L of 6th use where the wine rests during 30 months carrying an oxidative and a biological (under velo flor) aging. Unfinned and no stabilizated wine. Very limited production: 328 bottles.
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.
