The Orange Point, Vigerons de Naoussa

Continuing my journey into Orange wines, we are delighted to add yet another one to our list, I am almost becoming ‘on trend’… well, almost!

Recently tasted this with Vanessa and was pleasantly surprised by its freshness and drinkability – and at the same time having ‘something about it’.

The grapes are co-fermented ferment with wild yeasts in stainless steel tanks, and remain on skins for 20-25 days before pressing off. The wine is returned to
tank and rests on fine lees for 10 months, it’s lightly fined before bottling.

The vineyards are located in Amyndeon, an important grape growing area in Northern Greece, and sit within a landscape of lakes, forests and creeks. Soils
are a mix of sand and clay and the plots are at 600-700 metres above sea level. The climate is continental with warm summers and mild to cold winters, but
the altitude keeps the summer temperatures moderate and the grapes ripen slowly. The Roditis vines are 40 years old, and the Assyrtiko 10 years old. 12% vol.