Production
The inaugural vintage contains four varieties (Falanghina 41%, Pinot Grigio 18% Fiano, 12%, Arneis 29%), representing an amalgam of Giornatas amphorae program, where white varieties are skin-fermented in terracotta vessels. In order to "top up" the amphorae after the skins are removed, side ferments of each lot were carried out in macro-bins. Orangotango is a blend of the leftovers of these side ferments. Only 373 cases of this wine were produced.
Tasting notes
Exotic aromas of creamsicle, mango, gooseberry, jasmine and ceylon tea. The texture is soft and supple with a subtle tannic structure.The palate follows the aromas, with the addition of marmalade and white pepper.
Food match
Pairs well with Korean dishes with fermented kimchi, Lamb tagine or spicy shoulder. Also great with augbergine and walnut sauce .
