Vin de France: 'Orange By Py'

Certified organic, this orange wine is made in the same way as most reds – where fermentation of the juice takes place with uncrushed grapes in tank as for red Beaujolais (carbonic/semi-carbonic fermentation). This brings out the fruit and extracts not only colour but flavour and tannins. It's a method of winemaking with roots going back to antiquity. The Romans and Phoenicians frequently fermented grapes in clay amphorae over winter and in Georgia and eastern Europe the practice of using clay quevri for fermentation and maturation is common. The natural tannins extracted by these winemaking methods act as antioxidants so reduce the need to add sulphur-dioxide as a preservative. The resulting flavours of orange wines vary considerably depending on the grape or blend used and the length of time the skins are in contact with the juice. To add body, flavour and finesse, the wine is matured on its lees in terracotta jarres (amphorae) before bottling.

It's an ideal foil for eastern European or Middle Eastern cuisine as its tannins and good acidity help cut through rich lamb, aubergine, sesame, chickpea or walnut-spiced dishes. For vegetarian or vegans, nutty vegetables like celeriac, Jerusalem artichokes or roasted cauliflower compliment it well, not to mention koftas, curries or slow-braised recipes.

This is the first vintage produced and only 900 bottles were made.