The latest from the qvevris at Tillingham and what a belter this one is - far and away the most impressively aromatic wine we've tried from these guys so far. Our first thought on getting our nose into the glass was that this quartet of macerated white grapes evoked something similar to that we'd expect from the fragrant skin-contact wines of Emilia-Romagna made using Malvasia and Moscato; lots of tangerine pith, orange blossom and tinned peaches. A lovely texture too, from those underground clay pots, and its sub-10% finished alcohol makes this a real refresher. As usual, don't delay on placing your order - quantities are finite!
Each of the four varieties were crushed and destemmed (apart from the Madeleine Angevine, which was not destemmed), the amount of skins varied from 100% in the Ortega and Madeleine Angevine, down to 30% in the Müller and Bacchus. The time on skins varied anywhere from a month to four months, before pumping out the wine and pressing the skins. The wines then went into a mixture of old oak barrels and foudre for a further 4 months. Shortly before bottling the wine was blended in a stainless-steel tank, before bottling by gravity with a small sulphur addition.