Tinto Amorio - Bheeyo Orange Wine
Bheeyo - Orange Wine

Bheeyo - Orange Wine

24-day Skin-Contact Orange wine fermented with feverish intentions. This vino has vitality and is designed for the free-spirited. Serve chilled.

750ml, 10.5% Alc. by Vol.

Tasting Notes

Sunset sherbet color, exotic tropic gold apricot and temple orange notes, peach ring aromatics with an energetic and lively finish.

Region and Grape Varietals

56% Organic French Colombard from Madera | 31% Organic Gewürztraminer from Paso Robles & Potter Valley | 9% Organic Zinfandel from Mendocino | 5% Organic Albariño from Lodi

Nutritional Data

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

Ingredients: Organic Grapes, Sulphur (<35ppm add)


Bheeyo - Smoked Rainbow
Trout, Pad Thai (or any Thai Cuisine), Al Pastor Street Tacos

I dare you to find something this won't pair with. Like day to night, near and far, Bheeyo - Orange Wine has got you covered no matter what you want to have it with.

0g Sugar, Dry
Low sulfites

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 24 days before being pressed. Fermentation was native with an experimental 9% Zinfandel field-blend coferment.

The skin-contact orange wine was aged sur lie before being racked off the thick lees to tank on a full moon's day.

Unfined, Unfiltered, Native Fermentation and Semi-carbonic. <30ppm of sulfur was added. '23 Bheeyo 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.

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