Clorange

Description and features

Harvest and wine making: Hand harvested in 15 kilo boxes the second week of August.
Selection in the winery cluster by cluster, discarding leaves, small stones and any grapes that are not in good condition.
Selection at the winery, bunch by bunch, discarding leaves, small stones, and any grapes that are not in good condition.
Destemming, crushing, and both varieties with skins in stainless steel tank for joint fermentation.
Spontaneous fermentation (without any added yeast).
No additives, corrections, or technological treatments.
After fermentation, gentle pressing.
After a few months on the fine lees, first racking.
After a few months on the fine lees, second racking.
After a few months, third racking, adding 20 milligrams/liter of potassium metabisulfite.
Hand bottled by gravity, without pumps. Unfiltered.
Hand capping and labeling.

Varieties: Giró Ros, Mantonegro

Vintage: 2024. Strange vintage. Winter without snow in the mountains and cold only at times. Lack of rain in winter and spring. Drought year. In August, torrential and abundant rains in the eastern part of Mallorca (in some places up to 200 liters). Harvests in some cases advanced up to 2 weeks earlier than usual. Health and quality of the grapes good in general. Gradations and harvest times are very variable depending on each area and variety. Year of very low yield, obtaining up to 30% or 40% less must per kilo of grapes.

Selva Vins. First winery to make a Clarete-Orange wine spontaneous fermentation and minimal intervention.