Bodega de las Estrellas Ego Vinum Blanco Orange Natural Biodynamic Amphora Orange Wine
A Spanish orange wine with extended skin contact and maceration, this wine has rich orange-tones. On the nose, fruity tones with a balsamic touch come through, and when tasting it becomes complex and rich with a long finish and rich aftertaste.
From Castilla-La Mancha winery Bodega de las Estrellas, this blend of Macabeo and Airén is fermented in amphora with native yeasts. With no added sulfites, certified organic, and farmed sustainably, this orange wine is natural and biodynamic. Hand harvested and selected from small production vineyards.
A Spanish orange wine with extended skin contact and maceration, this wine has rich orange-tones. On the nose, fruity tones with a balsamic touch come through, and when tasting it becomes complex and rich with a long finish and rich aftertaste.
From Castilla-La Mancha winery Bodega de las Estrellas, this blend of Macabeo and Airén is fermented in amphora with native yeasts. With no added sulfites, certified organic, and farmed sustainably, this orange wine is natural and biodynamic. Hand harvested and selected from small production vineyards.
A Spanish orange wine with extended skin contact and maceration, this wine has rich orange-tones. On the nose, fruity tones with a balsamic touch come through, and when tasting it becomes complex and rich with a long finish and rich aftertaste.
From Castilla-La Mancha winery Bodega de las Estrellas, this blend of Macabeo and Airén is fermented in amphora with native yeasts. With no added sulfites, certified organic, and farmed sustainably, this orange wine is natural and biodynamic. Hand harvested and selected from small production vineyards.
Type of Wine: Orange, Still
Grape(s): Verdejo 50% | Airen 50%
Appellation: Vino de la Tierra de Castilla
Vintage: 2020
Alcohol % by Vol: 12.5%
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Bodega de las Estrellas is located in Castilla-La Mancha, Spain. They farm sustainably using environmentally friendly methods to produce wines that are natural and organic. Using native yeast fermentation and no added sulfites, their 4 generation winery uses only amphora to ferment and age their wines.
