A vibrant, skin-contact Sicilian orange wine balancing aromatic Zibibbo florals and savoury Inzolia grip with a crisp, refreshing finish.

Tasting Notes & Food Pairings

Pours a bright, glowing amber-orange with warm golden highlights. The nose is immediately inviting and lifted, offering expressive notes of dried apricot, Seville orange marmalade, and orange blossom from the Zibibbo, backed by undertones of wild Mediterranean herbs, ginger, and a light balsamic touch.

On the palate, it is bone dry, clean, and surprisingly refreshing. The extended skin contact lends subtle, tea-like tannins that give the wine real presence and grip without ever feeling astringent. Flavours of pink grapefruit, spiced pear, and dried citrus peel coat the mouth, anchored by lively acidity and a touch of saline minerality that leaves the finish savoury, mouth-watering, and thirst-quenching.

Food Pairings:

An orange wine that truly shines with food, particularly dishes that carry spice or savoury depth. Pour alongside aromatic seafood dishes like a steaming bowl of seafood laksa, coconut monkfish curry, or charred calamari with garlic and chilli. It also stands up brilliantly to a classic Sicilian caponata, roasted vegetable mezze, creamy wild mushroom pasta, or a chunk of mature salty pecorino.

About the Producer

Azienda Agricola Cortese is situated in the Vittoria district of south-eastern Sicily. While brother-and-sister team Stefano and Marina Girelli originally hail from Trento in the far north of Italy, it was the sun-drenched terroir and ancient winemaking heritage of Sicily that completely won them over. Stefano recognized early on that the island was capable of world-class, characterful wines, and that its naturally dry, breezy climate made it one of Europe's premier locations for organic, low-intervention viticulture.

The estate originally belonged to a formidable local matriarch, Giovanna Cortese. After realising none of her heirs would take over the reins, she entered discussions to sell—though, in true Sicilian fashion, she proved a tough negotiator, taking six years of patient dialogue before agreeing to pass the estate to the Girellis in 2016. Today, Cortese focuses entirely on indigenous grapes, ancient techniques, and organic stewardship. While the rest of the 'Nostru' range (meaning "ours" in Sicilian dialect) features traditional Majolica ceramic artwork, 'Orange-Utan' takes a cheekier turn with its lovable primate label, proving that serious natural winemaking doesn't need to take itself too seriously.

Vineyard & Winery

Viticulture & Terroir:

The fruit is sourced from certified organic estate parcels nestled in the south-east of Sicily. Here, Mediterranean sunshine is tempered by steady sea breezes that sweep across the vineyards daily, naturally aerating the vines, keeping rot at bay, and preserving crucial acidity in the grapes. The soils—a balanced mix of calcareous clay, sand, and limestone—force the vine roots deep, imbuing the native Inzolia and Zibibbo (Muscat of Alexandria) with focused mineral tension and pure aromatic expression.

Winemaking & Maturation:

Both grape varieties are harvested by hand at optimal aromatic maturity. Fermentation takes place with indigenous yeasts on the grape skins at controlled temperatures between 17°C and 19°C, using gentle daily punch-downs. The Inzolia spends between 2 to 3 weeks on skins to build savoury structure, while the intensely floral Zibibbo macerates for up to 6 weeks to extract deep colour, oils, and delicate tannins. Following fermentation, the parcels are blended and rested on fine lees for around three months to soften the mouthfeel and enhance complexity before being bottled using vegan-friendly fining methods.