Name: The Anchorages Azimut "Brisat" Orange Wine Recipe
Cook time: 72 h
Total time: 72 h
Yield: 10 servings
Cuisine: Spanish
Ingredients: 12 kg Whole white grapes (preferably Xarel·lo or Macabeo); 0 l Unfermented grape juice (if needed to adjust volume); 30 ppm Sulfites (potassium metabisulfite); 12 kg Crushed grape skins and pulp (from above grapes); 0 l Water (optional, to adjust must concentration); 5 g Wine yeast (neutral white wine strain, e.g., EC-1118 or QA23); 5 g Yeast nutrient; 20 ppm Potassium metabisulfite (for SO2 adjustment); 0 g Potassium sorbate (optional, for sweetness stabilization); 5 g Bentonite (for fining, optional); 16 units Clean wine bottles (750 ml); 16 units Corks; 0 units Bottle caps or wax (optional)

Madri Excepcional

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Harvest approximately 12 kg of ripe white grapes (Xarel·lo or Macabeo recommended). Sort on a table to remove underripe or rotten berries, leaves, and stems. Keep grapes cool and process the same day.

Harvest and sort

Lightly crush the sorted grapes by foot or mechanical crusher to break skins and release juice, but keep a high proportion of intact skins and pulp for orange wine character.

Measure initial must parameters: target sugar (Brix) ~20–22 (approx. 10–12% potential alcohol after extended skin contact losses), acidity (TA) 5–7 g/L, pH 3.2–3.5. Adjust only if necessary (e.g., chaptalization or acid correction) following standard enology practices.

Add potassium metabisulfite to the crushed must to reach approximately 30 ppm free SO2 to prevent unwanted microbial activity for the first 12–24 hours before inoculation. Mix gently.

Transfer crushed grapes (juice, skins, pulp) to a fermentation vessel (food-grade plastic fermenter or stainless steel). The volume from 12 kg should approximate 8–9 liters of must depending on press yield; leave headspace for CO2 and cap management.

Allow immediate skin contact maceration. For an Azimut-style 'Brisat' orange wine mimic, allow extended skin contact of 7–21 days depending on tannin extraction desired. Typical target: 10–14 days for balanced phenolics and orange color.

Punch down or pump over the cap 2–3 times daily during skin contact to wet the skins and manage extraction. Keep fermenting must temperature controlled between 16–22°C to encourage gradual extraction and preserve aromatic compounds.

After 12–24 hours from sulfite addition, rehydrate the selected wine yeast (5 g) according to manufacturer instructions and inoculate the must to start a controlled fermentation. Add yeast nutrient (5 g) at yeast pitch if nitrogen is limited.

Fermentation will proceed on skins. Monitor specific gravity (or Brix) daily. Primary alcoholic fermentation typically runs 7–21 days depending on temperature and yeast health. Maintain temperatures between 16–22°C to balance aromatic preservation and extraction.

If fermentation becomes stuck, gently aerate the must (open a sanitation-checked oxygenation) or add small nutrient increments. Avoid excessive oxygen after active fermentation to limit oxidation.

When fermentation has slowed and desired extraction/time is reached (residual sugar near target for dryness), press the pomace to separate wine from skins. Use a basket press or bladder press; collect free run separately from press fractions if desired for quality blending.

Rack the wine off gross lees into a clean vessel and allow settling for several days. If necessary, cold settle at 4–8°C for 24–72 hours to clarify before further racking.

Adjust free SO2 to a final target appropriate for white/orange wine (commonly 20–30 ppm free SO2, measured after pH adjustment). Add additional potassium metabisulfite as needed (listed as 20 ppm ingredient denotes typical top-up).

If desired, use bentonite fining (5 g) to help protein stability and clarify the wine. Prepare bentonite slurry and add per manufacturer rates, then allow to settle and rack after 24–72 hours.

Age the orange wine on fine lees in a closed vessel for 1–6 months to develop texture and complexity. Stirring lees (batônnage) lightly once every 1–2 weeks for the first month can build mouthfeel.

Before bottling, stabilize and filter if desired. If residual sugar remains and stabilization against refermentation is needed, add potassium sorbate (optional) and adjust SO2 accordingly.

Sanitize bottles and corks. Rack wine to bottling vessel, avoiding entrained lees. Fill 750 ml bottles leaving standard headspace and cork. Optionally apply wax or capsules. Label and store bottles on their sides in a cool, dark place.

Allow bottles to rest for at least 2–3 months before release to permit integration and reduction of youthful sulphur notes. Many orange wines improve with 6–12 months bottle aging.

Whole white grapes (preferably Xarel·lo or Macabeo)

Unfermented grape juice (if needed to adjust volume)

Sulfites (potassium metabisulfite)

Crushed grape skins and pulp (from above grapes)

Water (optional, to adjust must concentration)

Wine yeast (neutral white wine strain, e.g., EC-1118 or QA23)

Yeast nutrient

Potassium metabisulfite (for SO2 adjustment)

Potassium sorbate (optional, for sweetness stabilization)

Bentonite (for fining, optional)

Clean wine bottles (750 ml)

Corks

Bottle caps or wax (optional)

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Descriptors

Tasting Notes

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