Orange wolf 2015
Our first orange wine based on Welschriesling from the old vineyard in Wolf Valley. Created by open vat fermentation on skins followed by prolonged skin contact for further ten days. Topped up by equal parts of classically vinified Veltliner and Devin to flesh out its character, and maturing for 12 months in oak barrel. Spontaneously fermented, unfiltered, unfined and unsulfited – unrestrained, natural joy in the bottle!
The content of sulfur dioxide is a natural product of yeast metabolism
- Welschriesling Grüner Veltliner Devín
- 1.5 kg
- 20 ° NM
- Orange wine
- 11.5 %
- 0.4 g / l
- 5.7 g / l
- 39 mg / l
After three years of conversion to bio-production we received for the first time bio-certificate of the grapes from the 2015 vintage as well as of the wine which will be produced from them. 2015 was a relatively good but challenging year. Cold and rainy May was followed by warm and sunny weather with hot spells up to 41 °C which was replaced by extreme rains in the second half of August. Relatively cold and rainy autumn did not contribute to early ripening of the grapes. Despite of that we managed to keep the grapes in good health and harvest them in time before the threatening rain.
Our first certified bio-grapes encouraged us to continue further on our quest toward creation of natural wines. We decided to process the Welsh Riesling from the old vineyard in the Wolf Valley by fermentation and subsequent maceration on skins, a wine-style known as orange wine, and name it “Orange Wolf”. The grapes were manually destemmed and mashed on forefathers antique equipment. The beautifully green mash spontaneously fermented in an open vat and the young wine was left in skin contact for further ten days while acquiring the extractive taste characteristic for the orange-style wines. We did not have enough of this wine to fill a barrel, therefore we had to top it up with about 30% of classically vinified Veltliner and Devin. They nicely fleshed out its character, however, the wine lost its right to bear the adjective “unplugged” even if we continued to handle it exclusively manually. The wine matured on its lees until October 2016, when it freed up the space for its younger brother. It was bottled directly from the barrel, without fining and filtering and no sulfites were added at all. Their content in the wine is a natural product of yeast metabolism.
Spontaneously fermented, unfiltered, unfined and unsulfited – unrestrained, natural joy in the bottle!