Rkatsiteli grapes, fermented and aged in Qvevri for 6 months with skin contact. Deep amber, wild and intense. Great food wine.

Almost an introduction to 'Orange' wine. The Melissaki variety, unknown and forgotten by many, can be found in vineyards at the foothills of Mount Psiloritis. After sourcing it from its place of origin, we planted it in 2010 in a family-owned vineyard, called “GERODETI”, hence the wine name. Intense herbal aromas such as lemon balm surrounded by notes of white fleshed fruit. Elegant on the palate, the wine combines a crispy mouth with a remarkably dense texture.

100% Muscat d'Alexandre, fermented on skins (orange). Fermented dry, jasmine tea, crystallised fruit. A real one-off and hugely in-demand. 2022 is super thrilling stuff. A sensational SuperNova!

Very rare indeed. A tiny amount for the UK. Ubuntu is organically grown 80% Grenache Gris and 20% Grenache Noir from schist soil over a bed of clay-limestone that sees skin macération and whole bunch fermentation for seven days. This fermenting juice is transferred and left to breed in amphora for five months. Bottled with a very low dose of sulphites, unfined and unfiltered. Amazing tension. This feels like a "light red wine" to us (albeit one with tension and real interest), so that's what we have called it. Amazing, and in limited quantities.

Dark straw colour with orange hints, the nose is a delicate mélange of quince, poire william and a hint of vanilla. A complex and structured wine, with elegant but discreet fruit flavours of stone fruits, backed up with a powerful tannin structure and long finish. A natural minimal intervention wine which is well balanced and structured yet pure and incredibly fresh.

Point Triple 2022: is a blend of co-fermented whole bunch Macabeu (schist) and Grenache Blanc (clay) seeing seven days skin macération together. After breeding, a portion of Muscat a Petit Grain (clay-limestone) that sees skin macération and whole bunch fermentation for twenty days, is blended with the other portion one month before bottling. This delightful, wild fermented, textural, insanely bright but savoury maceration wine comes in at a digestible 11% abv. Bottled unfined and unfiltered, with a very low dose of sulphites.

Muscat a Petit Grain 50% and Muscat d;Alexandria 50% that spends one month in 'maceration' with its skins. Francois Xavier AKA 'FX'. FX worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. Dom. des Lampyres Luminescence 2021 Vin de France 10.5% alc Muscat a Petit Grain 50% and Muscat d’Alexandria 50% all hand harvested. Muscat a Petit Grain saw whole bunch maceration for one month in stainless steel vats. The Muscat d'Alexandria saw maceration for one month in clay amphora. after being destemmed. The juices were each pressed to breeding in 5hl barrels and 10hl amphora for 8 months. A wonderful, unique and very interesting wine. The only addition is 2 g/Hl of sulphites at bottling. Production 2000 Bottles. Bottled "with the moon" April 2022.

Treloar's newest wine - a 100% Muscat fermented on its skins like a red wine. So, technically an orange wine, although it's pale lemon and clear, so not what you would guess - by appearance or nose - to be an orange wine. And it smells extraordinarily of roses - not Gewurz-like rose, which has a candied, rose-petal-essence kind of character, but the smell that you would only know if you've been lucky enough to bury your nose in the blousy, intense-pink exuberance of the Gertrude Jekyll English rose. It's a fresh fresh old-fashioned rose smell. Kumquats on the palate, and dry ginger spice, and Asian pears and borage. Gentle, floral, but not loose. Soft but structured, like a feather: vane and quill. You can feel the tannins, gently pressing into the wine like a child's palm. A fabulous addition to the Treloar stable - full of foodie possibilities... It will be interesting to see how it ages. I may have massively underestimated the cellaring potential. GV ." Tamlyn Currin 16.5/20 jancisrobinson.com

What happens when you make an 'orange wine' with Pinot Gris. Watermelon pink in colour with pink rose petals, violets, fennel and hints of pickled ginger, rhubarb and red plums. Tangy red berries and Moroccan spice on the palate. Fresh and crunchy with just the right amount of tannin to clean the palate.

Jancisrobinson.com 17.5/20 "Certified organic wine. A blend of 35% Muskat Ottonel, 25% Goldmuskateller, 20% Muskateller, 10% Sauvignon Blanc, 10% Grüner Veltliner. Fermented with skins in an old open-topped wooden vat and aged in old oak and amphorae. No added sulphites. TA 4.5 g/l. Old-fashioned bottle (‘Burgunder Madeleine’) and jokey pictorial label. Very cloudy mid gold. Fabulous nose: intensely aromatic, lightly floral, apricot, orange, lime, dried grasses, the complexity of the blend and the winemaking working together. Intense freshness too, gentle grip, a touch of baked apple but not overly oxidative. You could drink this on its own, despite the firm tannin texture, or with food. Long, complex and mouth-watering, delicious. Full-throttle skin-fermented white yet fully harmonious, showing how well suited the aromatic varieties are to this style of winemaking, if handled with care and not overdone. Utterly refreshing but not in the least simple."

The Bel a Ciao name was taken from the name of a revolutionary song, Oliviers wine making can be quite 'revolutionary' and he doesn’t like sticking to the rule book! The wine has refreshing citrus aromas such as tangerine as well as wild flowers. The mouth is fresh, lively and complex with notes of fresh tropical and citrus fruits. A slightly spicy, long lemon finish. The lack of sulfites used in the vineyard and in production combined with careful winemaking, this wine has incredibly low sulfite levels in the finished wine.

Partly skin contact, partly carbonic maceration, Adi previously used to blend these funkier components into the straight Secateurs, but in the last few vintages, they've chosen to bottle them alone to create Secateurs Riviera Adi highlights that whilst skin contact Chenin can sometimes be quite harsh, tannin dominant and linear, the carbonic maceration creates the most highly aromatic juice, loaded with luscious pineapple and tropical aromas. They layer whole bunches at the bottom of the tank, then destemmed, with the free run juice drawn off daily. A little cloudy in the glass, but no notes of anything too funky or unclean! Bruised peaches, effervescent vitamin c, rhubarb and custard sweets, earl grey tea and lemon barley water. Such fun! Chalky and long in the mouth, we can imagine it would be superb with crudo/ ceviche. Chalky and very long.