Cortese Nostru ‘Orange-utan’
Working with Cortese, the focus is on producing wines in a traditional, natural way that truly express the estate’s terroir and grape varieties. Drawing inspiration from the past, they’ve reintroduced techniques such as fermentation in terracotta. The result is a thoughtful balance of modern precision and time-honoured methods, allowing every nuance of the site to shine through.
Fermentation takes place on the skins at a controlled temperature of 17–19 °C. The Inzolia undergoes 2–3 weeks of maceration, while the Zibibbo spends around six weeks on skins, with gentle daily punch-downs during the 7–10 days of active fermentation. After fermentation, the wines are blended and aged on fine lees for approximately three months before bottling.
Grape – Inzolia, Zibibbo
3 in stock
Cortese Nostru ‘Orange-utan’
Working with Cortese, the focus is on producing wines in a traditional, natural way that truly express the estate’s terroir and grape varieties. Drawing inspiration from the past, they’ve reintroduced techniques such as fermentation in terracotta. The result is a thoughtful balance of modern precision and time-honoured methods, allowing every nuance of the site to shine through.
Fermentation takes place on the skins at a controlled temperature of 17–19 °C. The Inzolia undergoes 2–3 weeks of maceration, while the Zibibbo spends around six weeks on skins, with gentle daily punch-downs during the 7–10 days of active fermentation. After fermentation, the wines are blended and aged on fine lees for approximately three months before bottling.
Grape – Inzolia, Zibibbo
3 in stock
