C'Alma — Sardinian Orange Wine

C'Alma comes from an ancient gesture: leaving the skins in contact with the must, the way it was done before anyone invented white wine. The result is a Sardinian orange wine that resembles nothing else — amber, structured, with a complexity that reveals itself slowly in the glass. Made from Vermentino and Nuragus grapes from Villasimius, partly organic. No correctives, no shortcuts.

How it is made

Maceration on the skins lasts 20–25 days in steel vats: that is where the wine takes on its colour, its structure and an important part of its character. Then 5–6 months of ageing in oak barrels, which add depth without covering the territory. No chemical additives, no artificial preservatives.

On the nose and palate

Deep amber colour with golden highlights. The nose is generous: ripe fruit, dried apricot, spiced notes with a touch of smoke. On the palate it is savoury and exuberant, with a structure whose density comes as a surprise. The long finish brings vanilla, caramel and a thread of cardamom — warm spices that speak of months spent in wood. A wine to drink slowly, in good company.

What to drink it with

It is a versatile wine: its structure lets it stand up to blue and aged cheeses, lamb with myrtle and spiced Mediterranean cooking, while its savouriness makes it perfect with bottarga, grilled meaty fish, shellfish and oysters. It also works as a wine for quiet contemplation after dinner, when all you want is the glass.

It arrives twice a year in the Wine Club. Members receive the winery's selection at home together with honey from the vineyard, 10 to 20% off everything in the shop and tastings at the winery included. Discover the Wine Club.