Evan chose to make this skin-contact Cortese because he simply couldn’t ditch their beautiful opalescent apricot hue and cognac-like spice in the compost heap. Just like with a red wine, the Chilion fermented to complete dryness and finished its malolactic fermentation before he decided to press. It was fermented and aged both in egg-shaped tanks and old neutral barriques.
This orange wine definitely opens up if you let it breathe for a few hours. It will benefit from a few years of cellaring. On the nose, a beguiling mix of apricots, cognac spice, orange zest. On the plate, quince, apricots, yes, tannins, but also has refreshing acidity. Skin contact naturally gives wines durability and stability. Hence this wine Evan designates as a “Cuvee Zero,” which means he added nada.