Moon Drops Schumann

Boris’s tip: Veal in onion sauce. Goes great.

It is very special complex white wine, yellow gold color, biodynamicaly approached like our all other wines, from 7 different grape varieties (Chardonnay, Muscat, Rheinriesling, Pinot Gris, Traminer, Sauvignon and Riesling Italico), appearing in more different harvests per variety, also grapes with some botritis, which were not macerated, all others were macerated about 1 week up to 1 month with seeds and skins. All those wines were vinificated separatly and in 1 to 2 years composed together. Wine was naturaly fermentated, no added yeasts or other enological substances, and it is unfiltered, 2 years aged in oak barrels, with no added sulfites, layed on fine sediments. Sent is discreetly fruity and herbal. It has gentile taste of butter, yeast and rusk, as a result of its secondary fermentation. With our biodynamical and special treathments wine is live and full of energie, like all the rest. Botlled in clay and covered with home made wax.

Special characteristic of grapes selected for this couvée: grapes were harvested from slightly depresion area of wich is in the mornings and evenings gently covered with fog, so keeping moisture in it, favorable for developement of noble rot.  Becouse in this case four elements are attached in benefit of the water element, we name this wine Moon Drops – drops from the Moon.

ORANGE WINE

Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain colour pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.

MACERATION

Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.