Orange Roussanne wine

Orange Roussanne

Dry Orange Wine

This wine is produced according to the orange wines style, in which the bunches are pressed as a whole and transferred to fermentation with the skins, similar to red wines, for the purpose of extracting the wealth of colors, aromas and natural flavors.

The vineyard is located on the slopes of Malkishua Mountain, at a height of about 440 meters above sea level and overlooks Beit Shan Valley on the north-east and Jezreel Valley on the north-west.
The soil is a combination of hard and soft lime rocks, Terra Rosa soil and dark soils. The Mediterranean climate of the region brings an average annual precipitation of about 450 mm.
Despite the proximity to the hot Beit Shan Valley, the height brings to the region cold winters and strong winds that blow permanently all year long and create dry air and cold nights. This weather contributes to the grapes development and preserves the acidity. The vineyard is located near wind turbines which provide energy to the surrounding villages.

Variety

100% Roussanne

Appellation

Galilee

Serving Temperature

8-10 degrees Celsius

Winemaking Process

This wine is produced according to the orange wines style, in which the bunches are pressed as a whole and transferred to fermentation with the skins, similar to red wines, for the purpose of extracting the wealth of colors, aromas and natural flavors of the grape and to deepen and enrich the wine's body.
The Roussanne grapes were harvested during August, at an optimal ripeness level and a good balanced composition of acids, sugars and flavors of the grape. The grapes were harvested at night, to preserve a cool natural ambience until the grapes reached the winery at the early morning hours. The grapes were placed immediately in the separator-crusher and from there to a stainless steel fermentation container, with the skins.
The complete bunches underwent a spontaneous fermentation (from wild yeasts of the grapes) which started after 72 hours from placing the wine in the container and continued for about 10 days at a temperature of 14-16 degrees Celsius. The wine was stirred 2-3 times daily, throughout the fermentation period and then remained in its skins in the container for another 20 days.
At the end of this period, the wine was pressed and separated from its skins and was stored for aging in French oak and Acacia wood barrels for 5 months. Following the stabilization and filtration processes the final blend of the wine was combined and bottled.

Tasting Notes

The wine has characteristic citrus aromas of Clementine and apricot, with jasmine flowers aromas and honey flavors. The wine has a rich and complex body with soft tannins and a good, balanced acidity.