In some cases, with Pinot Noir grapes for example, Blanc de Noir wines are made, white wines made from red grapes. Here I go back to the ancient ways of making white wines by fermenting them as if they were red, that is, with their skins and seeds included. Since my first harvest in 2005, there is only one wine that I made over and over: the Moscato di Cardinale Capítulo 2 (probably the first orange wine in Argentina). The Moscatel Rosada grapes used for this wine give out absolutely everything they have during fermentation. Since then, I have almost always vinified white grapes with their skins. It was not very well regarded at first but luckily for us (and for everybody) ideas are changing in the narrow and conservative world of wine making.

Guasapea por acá