

“De Sol a Sol Rancio” is a very complex natural orange wine with oxidative style, produced with long maceration on the skins of airén grapes
Viticulture and Vinification:
It comes from pre-phylloxera vineyards, with sandy-calcareous soils.
Manual harvest, partial de-stemming, alcoholic fermentation with autochthonous yeasts and spontaneous malolactic. Maceration for 13 or 14 months in a stainless steel tank. Once finished, it rests between 6 or 7 months in barrel with the appearance of a"velo de flor"
Tasting Notes:
Sight: Concentrated amber yellow with orange tints
Nose: Very intense and complex, with oxidative scents and notes of yellow fruits, citrus, dried fruits, mediterranean spices and aromatic herbs
Taste: Dry, full-bodied and salty, with an important freshness and a rustic style
Serving temperature:
12 °C-16 °C
Food pairing:
Chocolate, dried sweet desserts, blue cheese, aged cheeses, ham
Data sheet