Buccia Nera is a family estate run by 3 sisters in hilly eastern Tuscany. They focus on natural fermentations that translate their biodynamically farmed fruit into pure, expressive wines. For their orange, the de-stemmed grapes remain in maceration on the skins during the entire alcoholic fermentation, around 4 weeks in temperature-controlled stainless steel vats.

An intense nose of dried and fresh hers plus ripe yellow fruit like golden apple and peach. The palate has complex fresh and savory tones, with tea like tannin, dried apricot notes, and citrus peel. The finish is long and savory, with mineral notes.