L’envolée des Garelles

The fermentation of an orange wine is based on the technical principles of skin maceration applied to white grapes. Here are the key steps:
Selection of Grapes: Use of white grape varieties with thick skins and rich in phenolic compounds (e.g., Rkatsiteli, Malvasia, Sauvignon Blanc).
Extended Skin Maceration: Unlike classic white wines, where the grapes are pressed immediately, the juice remains in contact with the skins, and sometimes the stems, for several days to several months. This maceration promotes the extraction of tannins, polyphenols, and complex aromas.
Alcoholic Fermentation: Often carried out with indigenous (spontaneous) yeasts to preserve the terroir’s identity. The temperature is generally controlled between 15 and 25°C.
Fermentation and Aging in Various Containers: Stainless steel tanks, wooden barrels, or clay amphorae (kvevris in Georgia). The amphora allows gas exchange and natural micro-oxygenation.
Possible Malolactic Fermentation: It may occur naturally depending on the pH and the bacteria present. This process softens acidity and brings rounder notes.
Aging on Lees and Controlled Oxidation: Prolonged aging on fine lees can be practiced to add complexity to the wine. A slight oxidation is tolerated and even sought after to enhance character.
Minimal Filtration and Sulfiting: Often lightly filtered or unfiltered to preserve texture and aromas. The use of sulfites is limited to maintain the wine’s natural and authentic profile.
Bottling and Refinement: After several months of aging, the wine is bottled, sometimes without clarification or fining. Some winemakers allow further bottle aging for additional aromatic development.
Orange wine is distinguished by its pronounced tannic structure, aromatic complexity (dried fruits, spices, candied citrus), and a certain minerality due to traditional winemaking methods.

The wine, with a crystalline brilliance, displays an amber hue with orange reflections, a testament to its prolonged maceration with the skins. The thick legs indicate a well-structured body. On the nose, the aromatic profile is complex and intense, revealing notes of dried fruits, apricot, fig, and a touch of spices, particularly turmeric. On the palate, the attack is ample, unveiling a tannic structure due to skin contact maceration. The acidity remains vibrant, bringing notable freshness and length. Flavors evoke candied citrus and fine leather. The finish is persistent, marked by a subtle bitterness and an elegant salinity.

Spicy dishes, aged cheeses

Early mechanical harvest, around 9 alcohol degrees. Short vatting at low temperature, alcoholic fermentation of 6 days with natural yeasts. Few pumping-overs and gentle extraction of tannins. Focus on aromas. Malolactic fermentation. Less than 50mg/L of sulfur input.

Light colour, ruby red with purple hints. Fruity nose of blackcurrant bud. Second nose of lychee. Light palate, easy to drink. Nice aromatic persistence. Supple. A real delight!

Steamed fish, Vegetables

Hand-harvest at mid-September. Direct pressing under inert gas and no maceration. No addition of any additives. No added sulfite.

Pale yellow colour with a few green hints. Bright nose, fresh. Typical Sauvignon Blanc aromas like box tree and white flesh fruit.

Mixed salad, raw or pickled vegetables

Hand-harvest at mid-September. Traditional vinification with sorting and gravity flow vatting. Fermentation lasts around 25 days with natural yeasts without the addition of any additives. No added sulfite. Ageing in stainless steel vats.

Garnet red colour. Cherry flavours with notes of flowers and tangy, terpene aromas. Th palate is round, sweet with supple tannins. Nice aromatic length of red fruit and a discrete note of passion fruit. A very drinkable wine, light and easy to drink.

Eggplant caviar, Hummus

Mechanical harvest and hand-picked at mid-September. Direct pressing under inert gas and no maceration. No addition of any additives. No added sulfite.

The colour is pale pink with bluish hints. The nose smells crunchy red fruit. The palate is franck and goes on to a slight sweetness.

Mixed salad, raw or pickled vegetables

Mechanical harvest and hand-picked at mid-September. Direct pressing under inert gas and no maceration. No addition of any additives. No added sulfite.

A bright yellow-gold color. Intense scents of flower, fruit, mineral with notes of candied lemon. Tender and floral palate with a finish of citrus.

Mixed salad, raw or pickled vegetables

Mechanical harvest and hand-picked at mid-September. Traditional vinification with sorting and gravity flow vatting. Fermentation on skins lasts around 25 days causing entirely spontaneous yeasts without the addition of any additives. No added sulfite.

Garnet red in colour, with dominant notes of ripe red fruit and spices. True aromatic freshness with a long fragrant finish and silky tannins. Well-balanced wine with great subtlety.

Grilled vegetables