Vincenzo Bianco, Fattoria di Vaira


A new addition to my entry-level selection that immediately claims the plaudit of best-priced orange wine in the house, that is just downright tasty. This is made with Trebbiano, Falanghina grapes, with a mixture of the grapes direct-pressed (like a regular white) and some left to macerate on the skins (a la orange) leaving a golden glow and just a modest mouthful of grippy tannins. Ripe, quince-y stone fruits, and smoky/nutty flavours jostle together in loose harmony. Very tasty stuff and such bang for your bucks! It’s on the medium-bodied side of things with peach and quince aromas on the nose. It’s got a decent complexity that balances minerals and a crunchy gooseberry tartness.

6 in stock

More information

Fermentation (with native yeasts) and maturation on the fine lees is done in stainless tanks. The wine undergoes natural malolactic. The wine is bottled without filtration or fining and homeopathtic dose of SO2 are used after the malolactic fermentation.

The grapes for Vincenzo wine are sourced from Fattoria di Vaira, one of the largest biodynamic farms in Italy, with more than 500 hectares, 40 of which are planted to vines. The wines are made by Michele Lorenzetti in conjunction with Eric Narioo of Vino di Anna and Les Caves de Pyrene.