# Maceration (2024)

- **Producer:** Domaine Charles Frey
- **Colour:** orange
- **Type:** still
- **Grapes:** Gewurztraminer, Riesling
- **Region:** Alsace, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lychee, roses, orange zest, wildflowers, peach tea, blood orange, papaya, grapefruit, spiced tangerine, dried apricots, marmalade

## About this wine

Domaine Charles Frey's Maceration is an orange wine from Alsace, France, produced using traditional skin-contact methods. The estate, with roots dating back to the 18th century, is a leader in organic and biodynamic viticulture, a philosophy deeply embedded in their winemaking. This approach emphasizes harmony with nature and minimal intervention. The wine is crafted primarily from Gewurztraminer, a signature aromatic grape of the Alsace region, with a small addition of Riesling in recent vintages. The skin maceration process, lasting around 15 days, imparts the wine's distinctive orange hue, textural complexity, and structured profile, offering a modern interpretation of ancient winemaking techniques within a region celebrated for its classic white wines.

## Interesting facts

- This wine is made using a 15-day skin maceration, a technique more common for red wines.
- Domaine Charles Frey has been certified Organic and Biodynamic since 1997.
- The 2021 vintage of this wine was named one of the '50 Best Wines of 2023' by Vinepair.
- The vineyards are situated on south-east facing slopes in the foothills of the Vosges mountains.

## Food pairing

The wine's vibrant acidity and subtle tannins cut through rich and fatty foods, while its complex fruit and floral notes complement spiced dishes and Mediterranean flavors. The skin contact provides a structure that stands up to robust ingredients.

## Wine making process

The Maceration wine from Domaine Charles Frey is produced using a skin-contact method for approximately 15 days, similar to red wine vinification. This process is carried out in stainless steel tanks with native yeasts. Following fermentation, the wine undergoes aging for 8 to 9 months in large oak barrels. The grapes are harvested manually, reflecting the estate's commitment to organic and biodynamic viticulture, which has been practiced since 1997. The wine is bottled unfiltered with minimal sulfite additions, preserving its natural character and integrity.