Millton Vineyards
Libiamo Field Blend 2020
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | New Zealand (New Zealand) |
| Grape varieties | Marsanne, Moscato Bianco/Moscato Reale, Viognier |
| Aging | Fermented and aged on the skins for 215 days, then pressed and left to rest in old demi-muid oak barrels; bottled the following summer without filtration. |
- Origin and vintage: Produced in New Zealand, Gisborne area (Manutuke), 2020 harvest
- Field Blend: Blend of Marsanne, Moscato Bianco and Viognier in a single wine
- Skin contact: Fermentation and ageing on the skins for 215 days
- Aged in wood: Pressed and matured in old demi-muid oak barrels
- Style and pairings: Unfiltered vegan orange wine, suitable for fish, shellfish and cheese
Description
What kind of wine is it
Libiamo Field Blend from Millton Vineyards is a highly charming New Zealand orange wine. This harmonious blend is created from Marsanne, Moscato Bianco and Viognier, presenting itself in the glass with bright amber reflections. Suitable for a vegan diet, it stands out for its remarkable aromatic complexity and a deeply savoury palate. The winemaking process shapes a full and dry style, perfect for elegantly enhancing shellfish and cheeses.
Where does it come from
This wine comes from the Gisborne region, in the coastal area of Manutuke in New Zealand. The grapes are grown in the Opou, Te Arai and Clos de Ste. Anne vineyards through organic and sustainable farming. The microclimate, softened by refreshing sea breezes, ensures mild summers and balanced ripening. The young sedimentary soils define the identity of the terroir, giving the palate a pleasant sensation of tension and smoothness.
How is it produced
Production begins with the manual harvesting of the bunches. In the winery, fermentation takes place with a long maceration: the wine remains in contact with the skins for 215 days, acquiring colour and a firm structure. After pressing, the wine rests in old oak barrels, encouraging a slow evolution that stabilises its flavour profile. Bottling takes place without filtration, capturing the authentic soul of the process.
History and Curiosities
The Libiamo Field Blend 2020 from Millton Vineyards is a fascinating skin-contact New Zealand wine, a biological expression of the Gisborne region. This blend combines Viognier, Marsanne and Moscato Bianco, grown on sedimentary soils cooled by sea breezes. The grapes, hand-harvested, undergo a 215-day skin maceration, which gives the wine a complex aromatic structure. Ageing in old demi-muid barrels and unfiltered bottling preserve its authentic character, making it perfect to pair beautifully with shellfish and cheeses.
Tasting notes
Color
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Traditional viticulture is practiced in all vineyards and all are dry-farmed, with no insecticide, herbicide, systemic fungicide or soluble fertilisers used. Read more
| Name | Millton Vineyards Libiamo Field Blend 2020 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Marsanne, Moscato Bianco/Moscato Reale, Viognier |
| Country | New Zealand |
| Region | New Zealand |
| Vendor | Millton Vineyards |
| Story | History and Curiosities The Libiamo Field Blend 2020 from Millton Vineyards is a fascinating skin-contact New Zealand wine, a biological expression of the Gisborne region. This blend combines Viognier, Marsanne and Moscato Bianco, grown on sedimentary soils cooled by sea breezes. The grapes, hand-harvested, undergo a 215-day skin maceration, which gives the wine a complex aromatic structure. Ageing in old demi-muid barrels and unfiltered bottling preserve its authentic character, making it perfect to pair beautifully with shellfish and cheeses. |
| Origin | New Zealand, Gisborne (Manutuke) |
| Climate | Refreshing sea breezes, temperate summers |
| Soil composition | Geologically young sedimentary soils |
| Fermentation | 215 days |
| Production technique | Manual harvesting; fermentation and ageing on the skins for 215 days (prolonged maceration); pressing; resting in old demi-muid oak barrels; bottled without filtration |
| Wine making | Fermented and aged on the skins for 215 days, then pressed and rested in old demi-muid oak barrels; bottled the following summer without filtration. |
| Aging | Fermented and aged on the skins for 215 days, then pressed and left to rest in old demi-muid oak barrels; bottled the following summer without filtration. |
| Allergens | Contains sulphites |