Laventura Malvasía 2014

"There is one 'orange' wine fermented and macerated with the skins and without sulfur, the 2014 Malvasía, which is an almost experimental white from a vineyard in the village of Leza. The grapes fermented in an egg-shaped cement vat in contact with the skins for a couple of weeks, the objective was not to produce a very extreme 'orange' wine, but looking only for an oxidative touch in absence of oak (with the idea to get a wine that could handle cheese and other food). It was kept in the egg with the lees for one year before it was bottled in August 2015. It doesn't have the tannin and the excess of skin aromas that I often find in this style of wine; it's a lot subtler and still respects the character of the grape, with a hint that maybe made me think of some whites from Jura (think Ganevat). The palate has consistency to stand up to white meat dishes. This is certainly a new way for Rioja white, a style of wine perfect for food".