ORANGE features a selection of macerations which invigorate and excite. Offering examples so filigree and fine they could be classified as genre-defying, alongside those with enough flesh and grip to stand up to the most robust of cooking, few wines are as versatile on the table as these.
FRÉDÉRIC COSSARD
Zizifrédo 2021
Burgundy, France
A wine inspired by Fred’s love of Zibibbo, this is made up of roughly equal parts of Grenache Blanc and Muscat d’Alexandrie, which were macerated as whole bunches for seven months and aged in ceramic vessels for a year. A hazy shade of amber in the glass, fine tannins frame notes of ripe, tropical fruit alongside pleasantly deep, savoury notes. Thrillingly unique, this is a wine that offers boundless opportunity at the table.
Grenache Blanc, Muscat d’Alexandrie
CANTINA GIARDINO
Chianzano 2020
Campania, Italy
A blend of mostly Coda di Volpe from young vines and a touch of Greco from eighty year old vines, both planted some four hundred and fifty metres above sea level in Montemarano. This spent five days on skins and ten months in casks of pear and acacia. More detailed and nuanced than previous vintages, notes of citrus and smoke, fine tannins and a pleasant bitterness offer plenty of complexity.
Coda di Volpe, Greco
TUTTI FRUTTI ANANAS
Nespola 2023
Roussillon, France
This wonderfully vibrant wine is made by infusing whole bunches of Vermentino in the fermenting juice of Macabeo for two weeks. After pressing, the wine is transferred to concrete vats for a brief rest. A beautiful, hazy shade of sunset, the fruit is framed with gentle tannin and just the right amount of orange zest and spice.
Vermentino, Macabeo