Villa Noria's 'Amfòra' Orange Wine offers a harmonious blend of aromas and flavours. Enjoy floral notes of rose, quince, and apple, leading to a fresh yet rich palate of fruits and a hint of salt that lingers pleasurably. Perfect as an aperitif or pairing with tapas.

About the Producer

Villa Noria is the story of two wine enthusiasts, Fabien Gross and Cédric Arnaud, who both grew up in viticultural regions-Languedoc and Alsace-surrounded by vineyards and winemaking heritage and is the result of overflowing enthusiasm, ethics and values. The inheritance left to its owners by their winemaking ancestors, was passion and respect for the land. Located a stone’s throw from the Mediterranean Sea, between Pézenas and Montagnac, Villa Noria produces elegant organic wines, in perfect harmony with nature and the terroir. The winemaking is traditional, without chemical additions and only low doses of sulphur are used. Their natural ranges ‘Amfòra’ and ‘Basic Instinct’ are vinified without the addition of sulphur.

Vineyard and Winery

The grapes for the Amfòra cuvée come from vineyards between the Mediterranean Sea and the mountainous foothills. The Mediterranean climate, with its warm, dry summers and relatively mild winters offer the vines excellent conditions in which to flourish. The high number of sunshine hours results in wines that are powerful, rich and aromatic, but also fresh due to the tempering effects of the Mediterranean Sea. The soils are made up mostly of clay-limestone and basaltic soil; the latter is a volcanic soil formed from ancient lava, which contains high proportions of iron and imparts a distinctive minerality to the wine. The vineyard is certified organic, and uses sustainable practices. The vines are surrounded by hedges, to protect them from pesticide treatments in the neighbouring fields and also to provide a refuge for the wildlife, enhancing biodiversity and creating a balance. Harvested in the cool of the night to retain freshness and at high ripeness levels to avoid any green flavours or bitterness.

This orange wine was produced without the addition of sulphites or yeasts. The grapes were macerated with the skins and seeds for three months; the pigment and tannins were released into the wine and imparted the coppery hue. The grapes were gently pressed to release the juice which fermented with natural yeast. Matured in terracotta amphora, whose natural porosity provides oxygenation thereby reducing the acidity and refining the tannins. The wine was aged in the amphora on its lees until bottling, which took place without fining and just a gentle filtration.