Herdade do Cebolal Orange

In ancient times, the Phoenicians preserved wine by leaving the grapes in contact with their skins for a few days, which gave the wine an orange or amber colour. Recently, we decided to return to our roots and revitalise this ancient process to create natural wines that better express our region. One example is our Cebolal Orange Wine. The grapes were harvested in mid-August, depending on weather conditions and the ripeness of the grapes. The grapes were selected and chosen manually. The must was left to macerate with the skins for six to seven weeks to preserve its golden colour, freshness and minerality. After this period, the wine was pressed and kept in stainless steel vats for six to ten months in contact with fine and coarse lees. During this period, the wine underwent natural malolactic fermentation due to the low doses of sulphur/sulphite.