Wines Unspecified Veralda - Ambra

Veralda’s Ambra Cuvée is a striking example of an orange wine from Istria, crafted in the north-western region of Croatia. This style is notable for its amber hue, achieved through skin-contact fermentation with white grape varieties. While the precise blend of grapes isn’t detailed here, orange wines from Istria often use local varieties such as Malvasia Istriana, alongside potentially other indigenous or international whites. The wine’s extended skin maceration imparts both colour and a distinctive phenolic texture, marrying stone fruit, dried apricot and citrus zest flavours with complex herbal and nutty notes. As a non-vintage (‘non millésimé’) bottling, Ambra aims to express a particular house style and consistent character, focusing on depth, structure, and a gently oxidative dimension.

Istria is Croatia’s largest peninsula, renowned for its rolling hills, proximity to the Adriatic, and a mosaic of limestone and clay soils that impart minerality and freshness to its wines. The region’s Mediterranean climate, with warm summer days and cooling sea breezes, fosters balanced ripening, retaining acidity while promoting aromatic richness. Istria’s wine culture dates back to Roman times, and its modern scene is defined by experimentation and a rediscovery of ancient traditions—orange wine being the perfect example of this revival, reflecting both the land and the ingenuity of its winemakers.

Orange wines, particularly those with texture and aromatic depth such as this, are best paired with equally characterful dishes. For a harmonious match, try grilled octopus, roasted poultry with Mediterranean herbs, or richer vegetable tapenades. Istrian regional fare such as truffle pasta, seafood risottos, or hard sheep’s cheese would showcase the wine’s savoury backbone and nuanced tannins. The wine’s structure and complex aromatics also complement lightly spiced North African or Middle Eastern vegetarian dishes.

For optimal enjoyment, serve this orange wine lightly chilled, ideally between 12-14°C. Decanting for up to half an hour can help open up its bouquet and soften any tannic edges, allowing the full breadth of its aromas and textures to unfurl.