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Onward Wines - Skin-Fermented Malvasia Bianca (750ML)
$32.00
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This wine is bursting with a broad range of aromas that span from magnolia blossoms after a rain shower, fresh melon rind, Valencia orange peel and quince marmalade, and warm feijoa crumble, the palate is plush with a soft silky texture.
Every time I smell this wine it makes me smile, and whisks me away on a tropical vacation. She is Tahiti in a glass.
The key to this wine is that, while it is a skin-fermented wine, it is not an oxidative style. I feel this is very important. I wanted this wine to be enhanced by the aromatics and tannins in the skins, but not become oxidized or sherry-like, so that it would maintain its sense of place and identity as the third sister in the group of Malvasia Bianca’s from Capp Inn Ranch.
The grapes were cold soaked, then allowed to warm up just enough so native fermentation kicked in. Then the fermentation was carried out at cool temperatures, as is typical for white wine. Each day, the wine was punched down as needed and fermentation was carried out for three weeks. During this time I was just listening to the wine and letting it guide the way, meaning I was open to taking it off skins at any point at which it seemed ready…however, it just got prettier and prettier and I kept falling more and more in love. So I carried out its full fermentation on the skins until dryness.
Onward Wines - Skin-Fermented Malvasia Bianca (750ML)
$32.00
Shipping calculated at checkout.
Details
This wine is bursting with a broad range of aromas that span from magnolia blossoms after a rain shower, fresh melon rind, Valencia orange peel and quince marmalade, and warm feijoa crumble, the palate is plush with a soft silky texture.
Every time I smell this wine it makes me smile, and whisks me away on a tropical vacation. She is Tahiti in a glass.
The key to this wine is that, while it is a skin-fermented wine, it is not an oxidative style. I feel this is very important. I wanted this wine to be enhanced by the aromatics and tannins in the skins, but not become oxidized or sherry-like, so that it would maintain its sense of place and identity as the third sister in the group of Malvasia Bianca’s from Capp Inn Ranch.
The grapes were cold soaked, then allowed to warm up just enough so native fermentation kicked in. Then the fermentation was carried out at cool temperatures, as is typical for white wine. Each day, the wine was punched down as needed and fermentation was carried out for three weeks. During this time I was just listening to the wine and letting it guide the way, meaning I was open to taking it off skins at any point at which it seemed ready…however, it just got prettier and prettier and I kept falling more and more in love. So I carried out its full fermentation on the skins until dryness.
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