Tre Monti Vitalba Romagna Albana in Anfora

I think the winery says it best: “A short story, but full, intense and alive. If in the early 70s making quality in Romagna was crazy visionaries, if , in the early 2000s experimenting with non-native varieties and natural winemaking techniques and with reduced use of chemistry was not yet “cool”, now after almost 50 years, the challenge is to prove that everything that has been done, the results and the satisfactions have not come by chance.” And that ladies and gentlemen, terroir-ists to the T, sums up this wine perfectly – 100% Albana (indigenous white grape), macerated for 12 months on the skins, in Georgian amphora, using exclusively indigenous yeast and no temperature control. But here is the kicker – I taste a lot of orange wine these days (and am proud to say that I introduced the concept to Wisconsin). Regrettably, many are flawed crap. But this wine renews my faith – and a couple tablefuls of wine tasters in both January and October of this year agreed – that orange wine is a