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The best orange wine we’ve ever tasted at Hennings – how does Dave Fletcher do it?!
A blend of 75% Arneis and 25% Moscato. The Moscato grapes used for the blend are left as whole bunches and put in the open fermenters first. Then the Arneis is destemmed and crushed on top of the Moscato already in the fermenter. Left to ferment and macerate on skins for about 3-4 weeks before being pressed and allowed to finish fermentation in old barrels. Bottling is done about 8 months later and happens directly from the barre; No fining or filtration.
