# Yves Amberg Gewurztraminer Vin Orange NV

- **Producer:** Domaine Yves Amberg
- **Colour:** orange
- **Type:** still
- **Grapes:** Gewurztraminer
- **Region:** Alsace, France
- **Style:** Natural
- **Average price:** €34
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–14 °C
- **Aromas & flavours:** lychee, rose, apricot, grapefruit, orange marmalade, biscuit, pastry, dried apricot, cinnamon, nutmeg, honey

## About this wine

The Yves Amberg Gewurztraminer Vin Orange NV is a unique orange wine from Alsace, France, produced by Domaine Yves Amberg. This non-vintage wine is made exclusively from Gewurztraminer grapes, vinified using ancient skin-contact methods typically reserved for red wines. The domaine, situated in Epfig, has a long-standing commitment to organic farming, practicing it since 1997 and achieving certification in 2001. Their winemaking philosophy centers on minimal intervention and respect for nature, utilizing indigenous yeasts and natural processes. This approach results in a wine that reflects the terroir and the character of the Gewurztraminer grape in a distinctive orange wine style.

## Interesting facts

- This wine is made using the 'Vin Méthode Nature' approach, emphasizing minimal intervention.
- Orange wine production is one of the oldest winemaking techniques in the world.
- The grapes are fermented using only natural yeasts found on the grape skins.
- Domaine Yves Amberg has been certified organic since 2001.

## Food pairing

The wine's inherent tannic structure, derived from skin contact, allows it to stand up to richer proteins and fatty dishes. Its aromatic complexity and dry profile can complement spiced dishes and earthy flavors, while its acidity can cut through richness.

## Wine making process

The Yves Amberg Gewurztraminer Vin Orange NV is produced using the orange wine method, where 100% Gewurztraminer grapes are fermented on their skins. This process, a hallmark of 'Vin Méthode Nature,' involves indigenous yeast fermentation without any additions in the cellar. Following fermentation, the wine is aged for three months on its fine lees before being bottled at the estate. The domaine's vineyards in Epfig are managed using organic farming practices, with harvests done entirely by hand. This minimal intervention approach aims to capture the essence of the grape and the terroir.