Paro Toscana Bianco is a so-called “orange wine” (also referred to as amber, ramato, macerated, or skin-contact wines), and it is made by letting the juice and skins ferment together. It’s a winemaking technique that goes hand in hand with “minimal intervention.” The de-stemmed grapes remain in maceration on the skins during the entire alcoholic fermentation, around 4 weeks. The color is an intense gold with reflections tending towards orange. You can smell an intense bouquet that recalls the herbaceous scents of the Trebbiano grape, and very ripe yellow fruit, mainly yellow peach. Great pairing with semi-aged and blue cheeses, white meats and wild mushrooms.