This is an orange made from a rare variation of Catarratto called Extra Lucido which has soft skins and a more delicate profile than its relative Catarratto. The wine spends two weeks of skin contact followed by 6 months in steel tanks, and bottled with no additions. It's a proper orange wine with colour and tannin structure, and an incredible aromatic profile of ginger, pear, apricots and a note of mowed grass. On the palate it is bold with good intensity and a fresh acidity leading to a mineral, saline finish.
Try this with grilled aubergine salad.
"This is a nice little orange wine that has a lovely mineral core and a touch of rustic character. I like the apricot and ginger notes and there’s a bit of honey too. I’d enjoy this with a warm aubergine salad."
To produce the Ninfa they use one of their oldest vineyards grown in a tree like manner. The production is low but the grape is very healthy since it is exposed to the sun and the wind. Like all the other old vineyards of the area there are different types of Catarratto in the same estate in addition to the common one. This diversity in the vineyard leads to a greater complexity in the wine. The ripening is slow and gradual, and all the nutritional elements are concentrated in the grape, reaching the right ripening in September.
The grapes are harvested by hand and transported to the cellar in small baskets, where they are de-stemmed and kept in a tank at low temperature (8° C). The following day, fermenting must is added (from grapes from the same vine harvested the previous week). Just before the end of the alcoholic fermentation, which lasts about twelve days, the wine is definitively separated from the pomace which is pressed. The wine will continue to age on the lees, until the following spring, before being bottled without added sulphites.