Here, he's taken destemmed Fiano and Vermentino, sealed it up for 45 days on skins, and pressed it to old oak for 9 months. The result? A stunning orange wine layered with notes of red apple, honey blossom, tropical fruits, and a lick of savoury meal. This sits more in the richer spectrum of orange wines, rather than the grippy, yet retains plenty of freshness. Yum!