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Monje - Skin-contact Orange Wine | Tinto Amorio

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Monje - Orange Wine

The best orange wine you've had & our first to sell out each season.

7-day Skin-Contact Orange wine with a little disco for your palate - crafted to get everyone grooving, and always the talk of the party. Serve chilled.

750ml, 10.6% Alc. by Vol.

Tasting Notes

Royal mandarin orange and double delight nectarine, bright, juicy, candy-like, with an ocean sea breeze finish.

Region and Grape Varietals

53% Organic French Colombard from Madera | 32% Organic Gewürztraminer from Paso Robles & Potter Valley | 10% Organic Zinfandel from Mendocino | 5% Organic Albariño from Lodi

Nutritional Data

94 calories | 2.5g carbs | 0g proteins | 0g fats | 0g sugar
average analysis per 5 fl oz

Ingredients: Organic Grapes, Sulphur (<30ppm add)

Pairings

Paneer Tikka Masala, Squash Blossoms stuffed with Ricotta, Oysters on the Half Shell

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€33,78

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Organic farming

Certified organic grapes

Vegan

No animal products, ever

Low Sulfites

Minimal Sulfites

Fermented Dry

Fermented to 0g total sugars

Limited Production

Made by family & friends

Low sulfites

Vegan

Dry, 0g Sugar

Orange Wine from California

We picked Organic French Colombard, Gewürztraminer, and Albariño from Madera, Paso Robles, Potter Valley, and Lodi.

The whole berries were gently added to tank for a semi-carbonic fermentation for 7 days before being pressed. Fermentation was native with an experimental 10% Zinfandel field-blend coferment.

The skin-contact orange wine was aged sur lie before being racked off the thick lees on a full moon's day. Each bottle was waxed by hand.

Unfined, Native Fermentation and Semi-carbonic. <30 ppm of sulfur added. '23 Monje produced in Healdsburg, Sonoma County, California.

What is natural wine?

Also known as raw wine, or minimal intervention wine - we're all about letting our grapes sing and making wines that are living reflections of the land.

1. Farming

Our natural wines begin with sustainable farming: grapes grown using organic or biodynamic farming methodologies.

2. Spontaneous

We let the grapes undergo spontaneous fermentation by their own native and wild yeast as opposed to using lab-grown.

3. Winery

In the winery, we avoid the 60+ additives that are common in conventional wines like animal products, synthetic chemicals, flavorings, or manipulation like pasteurization.

Limited sulfur to protect the wines through bottling is the only addition.