Orcia Doc

Link to product report

The controlled denomination of origin Orcia includes the great quality and pleasing wines produced in thirteen municipalities of the province of Siena, located on the hills surrounding the course of the Orcia river. Under this denomination, white and red wines also in the New and Vin santo types can be produced with the characteristic grapes of the area, in particular Sangiovese and Tuscan Trebbiano.

How it is consumed

White Orcia is perfect with delicate dishes such as marzolino, panzanella, rice soup, acquacotta and minestrone. Its recommended serving is in wide goblets at 8-10°C. Red Orcia instead should be enjoyed with meat and vegetable-based dishes such as chicken, tripe, Colonnata lard, lentil soup and beans and served in bordeaux wineglasses at 16-18 °C. The Vin santo type is ideal at the end of the meal with the traditional Tuscan deserts and dry pastries such as Prato biscuits, brigidini, buccellato, chestnut cake and ricciarelli. It should be served in small glasses at 10-12°C.

How it is conserved

The rules for the correct conservation of these wines prescribe storing of the bottles horizontally on wooden shelves and in the dark, at a constant temperature of 10-15°C. Humidity must be of 70-75%, to prevent the corks from drying.

How it is produced

In the production processes of Red Orcia, fermentation of the must is with the marc, that during this phase releases part of the substances contained in it, such as anthocyan and tannin. The phases that follow are the drawing from the vats, which allows the separation of the marc from the must, decanting, refinement and ageing. At the end of this period the wine is bottled. In the production of White Orcia the juice is immediately extracted from the fruit, so that fermentation only involves the liquid part and not the peel. To achieve this end pressing is not always carried out to avoid further deterioration in the prime material and is frequently of the whole grape that serves, in substance, to separate the must from the peel and the other solid parts, reducing laceration of the peel to a minimum. After pressing the must is filtered, the particles in suspension removed, sulphur dioxide added and the must is fermented at no more than 20°C. Finally the wine is drawn from the vats and decanted to clear it. After decanting the product is ready for bottling. In the production of Vin santo Orcia grapes naturally dried and turned into must between 31 December of the year of harvest and 31 March of the following year are used. The rest of the process is similar to that of other passito wines: the dry stalks are removed, as they would otherwise absorb considerable quantities of alcohol and leave a bad taste behind. The next process is that of soft pressing. Fermentation follows the production of the must and stops naturally upon reaching a high alcoholic content. The wine so obtained is then stabilised, refined and bottled.

Product report