Ginja Ninja | Tierra de Castilla, Spain
A delicious orange wine made from organic verdejo grapes which, unlike white wines, are macerated and fermented with their skins to add subtle tannins, citrus flavours, and a characteristic ginger colour. Razor-sharp freshness, combined with a little extra grip from the tannin means the Ginja Ninja packs a punch like a slap in the face with a nun chuck!
A delicious orange wine made from organic verdejo grapes which, unlike white wines, are macerated and fermented with their skins to add subtle tannins, citrus flavours, and a characteristic ginger colour. Razor-sharp freshness, combined with a little extra grip from the tannin means the Ginja Ninja packs a punch like a slap in the face with a nun chuck!
A delicious orange wine made from organic verdejo grapes which, unlike white wines, are macerated and fermented with their skins to add subtle tannins, citrus flavours, and a characteristic ginger colour. Razor-sharp freshness, combined with a little extra grip from the tannin means the Ginja Ninja packs a punch like a slap in the face with a nun chuck!
VINEYARD AND TERROIR
Variety – 100% Organic Verdejo / Alcohol: 11% / Altitude: 700 metres.
Climate: Continental made milder by Mediterranean influence. Soils: Loams, Medium-deep sandy limestone.
Age of the vines: 24 years. / Growing system: Trellised in Guyot. / Harvest date: 10/09/20
VINE-GROWING The grapes for this wine are sourced from vineyards grown under organic growing criteria in a balanced, caring and sustainable way. The vineyard’s soils play a major role which favour rapid assimilation of reincorporated organic matter. This enables full terroir expression.
WINE-MAKING The grapes are hand-harvested. After a gentle pressing, the juice is fermented with their skins. Fermentation at controlled temperature (16º- 18ºC), with daily pumping over for the juice to be in contact with skins and to get this characteristic fresh, citric aroma. After fermentation, vatting takes place for 2 months with one gentle pump up per day. This allows us to extract some tannins, something unique in this kind of elaborations. Spontaneous malolactic fermentation follow
TASTING NOTE: Clean, bright, with amber yellow colour and salmon shades. Fresh acid fruit aromas and citric notes, pink grapefruit. On the palate the wine is light and smooth something that at the same time contrasts with the presence of the tannins and the powerful but balanced acidity. Rich, full-bodied, fresh and with a citric and vegetal character obtained from the contact with the skins. Long aftertaste.
SERVING RECOMMENDATIONS: Excellent with pasta, rice, fish and white meats. Best served at a temperature of 8-10ºC.
