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Aromatic varieties such as the small-flavoured Muscat grown in the Vatsas area of Katogi in Kefalonia react extremely well to prolonged periods of extraction with the barks. The amazing floral character of Muscat is dominant and recognizable anyway, but the maceration acts somewhat like a superfood, pushing the overall flavor and aromatic experience even further. The thick skins, of the stunning, long-aged and very low yielding Muscat remain throughout the alcoholic process, giving excellent tannins that somehow act as the perfect "counterbalance" to the intense and powerful aroma, while the acidity balances the rich texture of the wine. A stunning orange Muscat, with dried peel and ripe bergamot leading to a complex dry-fruity finish.
The fruit for Orange Muscat comes from the privately owned autirio vineyard, at least 50 years old, which gives very low yields and is cultivated with biodynamic and organic practices. The harvest takes place in the first half of August. The health and maturity of the grapes is a key factor in the subsequent maceration with the skins, which takes place in stainless steel tanks. The wine fermented spontaneously and was bottled without the addition of sulphites, with the absolutely typical character of Muscat bubbly but also a much more complex and wonderfully structured, dense, character. Candied rose, peach compote, citrus peel, bergamot and acidity that comes to balance the ripeness of the fruit and leads to a lingering finish.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
