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.
LA DISTESA
Nur 2024
Marche, Italy
A blend of Trebbiano, Malvasia, Pecorino and Verdicchio from vines young and old. The grapes were destemmed and fermented on the skins for three weeks in open top chestnut casks, before being pressed back to the vessel for a year of rest. Light, bright and heady with herbs, its tea-like tannins frame refreshing notes of minerals and zest. A wine that makes so much sense alongside the rich and varied cuisine of Le Marche, this is one of their best yet.
Trebbiano, Malvasia, Verdicchio
JACOPO STIGLIANO
Buriana 2022
Emilia-Romagna, Italy
In the Bolognese dialect, Buriana describes a sort of melting pot, a kind of beautiful chaos. This wine comes from two gorgeous old parcels planted over clay and limestone. Over a dozen white varieties grow together, are picked together and fermented on the skins for eight days, before being pressed to concrete vats for two years of ageing. A brilliant shade of gold in the glass, its fine tannins frame complex notes of stone fruits, citrus, saffron and spice, making for a wine that speaks of another age, offering something truly unique.
Over a dozen white varieties
LE COSTE
Bianchetto 2022
Lazio, Italy
A blend of Procanico, Malvasia di Candia and Moscato from thirty year old vines in Gradoli. This vintage spent just five days on the skins before being pressed to vats for a year of a rest. From a cooler vintage, this is delicate and fragrant with zest and spice. Featherweight on the palate, it is the ultimate vignarola wine.
Procanico, Malvasia, Moscato