Gerard Bertrand Naturae Orange
พันธุ์องุ่นผสม (Grape Blended)
The winemaking process is advanced and very precise, given that we do not use any sulphites or oenological inputs at any point during vinification or bottling. Upon receipt, the grapes are immediately chilled to 8°C and pressed, taking care to run off the press juice. The juices are settled at a cold temperature to promote natural must clarification and remove oxidisable compounds via precipitation. Using an ancestral winemaking technique, the white grapes are vinified and fermented as whole bunches, like a red wine. Maceration on the stems and skins produces the remarkable orange colour. Temperature-controlled vinification with no sulphites is performed after the four grape varieties have been blended. Once malolactic fermentation is complete, the wine is placed in barrels to finish its maceration.