Xavier Vignon, Xavier Orange, Vin Orange
Xavier Vignon, Xavier Orange, Vin Orange
Xavier Vignon is one of the top consultant winemakers in the south of France. He used to be a master Champagne blender (so he knows a thing or two about constructing wines) but now lives in the Rhône Valley from where he visits around 300 estates to advise them on viticulture and vinification. At the end of each year, as he hands over his bill, he offers some of his employers to exchange it for barrels to make his own blends - well, that’s more or less how it works!
The story
In simple terms, orange wines are made from white grapes using a similar method to (most) reds. Instead of quickly squeezing the fruit and fermenting only the juice, the winemaker adds the skins and seeds - and sometimes the stems. The wine is then left to macerate or soak for anything from 24 hours to many months. This is a natural process that uses little to no additives, sometimes not even yeast. Because of all this, they taste very different from regular white wines and have a sour taste and nuttiness from oxidation.
Vinification
The fruit for this bottling is separated and processed in two different ways. The Viognier is fermented and macerated for 20 months in glass globes so that the color turns amber. The Vermentino is half-macerated in glass globes and half-aged in Vivarium® (a wooden barrel submerged in a vat containing another white wine) for the same amount of time. This technique allows for better freshness, aging on lees and maintaining good levels of acidity. Then both wines are blended, and malolactic fermentation is carried out. Bottled without fining nor filtration.
Varietals
Viognier: 50
Rolle ou Vermentino: 50
Specifications
Alcohol content: 13,5% vol.
GM: No. T° of service: 10°C/50°F.
Allergenes: Contains sulphites. Contains egg or egg products. Contains milk or milk-based products.
