Anatolikos Vineyards Natural Orange Wine 2019

Orange to pair it with food

Assyrtiko and Malagousia

$108.00

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Citrus Fruit, Tropical Fruit, and Floral, Sweet Spice, Reductive & Oxidative Nuttiness, and Toasted

BODY: Full
DRYNESS: Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Northern Greece (Macedonia, Thrace & More), Greece

Grape Varietals:

Assyrtiko and Malagousia

Winemaking:
Natural, No Sulfides Added, No fining, No filtering, and Vegan Friendly
Whole Bunch, Extended Skin Contact, On Lees Ageing, and Wild yeast

Maturation: 7-12 Months Amphora (Quevri)

Awards:

Jancis Robinson Above Superior 18pts

WESTERN FOOD PAIRING
Seafood linguine, truffle and cheese pasta, wild mushroom risotto, charcuterie and cheese platter.

ASIAN FOOD PAIRING
Sushi, fatty salmon sashimi, fish roe don, chilli crab, lamb Indian curry

Anatolikos Vineyards

Located in Avdira, Xanthi (or Thrace in Eastern Greece), Anatolikos Vineyards was established in 2005 by Sakis & Marios Nikolaidis. The revival of their famous vineyard sites began in 2000, farming Greek & foreign grape varieties on their unique land

Description

Anatolikos Vineyards Natural Orange Wine 2019

Anatolikos Natural Orange Wine is rich, generous and pairs easily with a lot of different foods. It is an evolutionary wine, so sip slow and enjoy it's complex palatte!

Grape Varietals & Region: Assyrtiko and 20% Malagouzia. The fruit comes from vineyards in the village Avdira of Thrace, Greece. The vines grow in sandy hills with stony subsoil, 3 km from the sea. Mediterranean climate with east winds and temperatures between 13–15°C.

Taste Profile: Amber colour with orange shades. Intense and aromatic nose of walnuts and roasted almonds, orange citrus, sourdough and nutmeg spice. The full-bodied and dry palate has an oily texture, gentle tannins and balanced acidity. Complex flavours of sweet orange citrus, apricot jam, acacia honey, cardamom spice, butter and nuts linger in the endless aftertaste.

Winemaking Process: Harvesting the fruit by hand in late September. Long fermentation in traditional Greek amphorae with marcs and native yeasts. Pressing of the marcs by hand. Maturation in amphora with marcs for 370 days without sulphation. No filtering before bottling. These traditional Greek amphorae are without internal and external glazing and sealing to allow microoxygenation.