A wine of golden-yellow colour with copper hues. A complex flower takes us to blossoming shrubs and fruit stands, as it intertwines the scents of hawthorn and blackthorn, citrus fruits and pears. On the palate it boasts a rich body with an abundance of ripe fruit notes, with a mix of some tropical fruits, especially pineapple. The richness of spices and Mediterranean herbs can also be sensed. The aftertaste is clean, mineral, long-lasting... The Sivi Pinot (Pinot Grigio) is recommended to be served with fresh salad plates, raw fish (carpaccio, sushi, sashimi), creamy vegetable soups of flavourful taste, stewed mussels, oven baked saltwater fish, grilled chicken or turkey, dried meat products, poultry pâtés and other similar dishes. If you want to pair it with desserts, serve it next to apple strudel and pumpkin pie.
Country of origin: Slovenia
Region: Goriška Brda
Varietal: 100% Pinot Grigio
Alcohol volume: 14%
Wine style: Dry white
Closure: Cork
Brand: Erzetič
Size: 750mL
Current vintage: 2018
Vinification: after immediate pressing the must was cooled down to 8°C in a stainless steel container. After a day the must was decanted and then fermentation began at a controlled temperature of 15°C
Recommended serving temparature: 7-9°C
ORANGE WINE
Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain colour pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.
MACERATION
Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.