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Quinta Da Boavista Rufia Orange


João Tavares de Pina is an opinionated, supporter of cool climate non-interventionist winemaking. He took over an abandoned winery with vines between 500 and 550 meters elevation that are heavily influenced by the Atlantic.  The `Rufia` orange wine is amber-orange in colour, and displays intense notes of dried apricots, peach, almonds, and orange pekoe tea.

In João’s words – “For the 2018 orange, we did two fermentations, one when harvest began and a second lagar (open fermentation, stainless steel tank) in the middle of the harvest. The two ferments were ultimately blended together. Average of skin contact time was 3 weeks. 7 days fermentation, plus two weeks with the skins. There isn’t any rule for maceration time; I taste, and when I feel the balance between tannins, acidity, dryness and alcohol provides the right texture, we press and separate solids from the wine. For all our wines, we pursue freshness and acidity. We are very focused on acidity. We harvest as early as possible, with the intention to do have alcohol wines with good freshness and nice energy. Every year after the harvest, I always say I missed a week…Since the beginning of harvest, acidity is dropping, and sugar increasing, so, for me, the problem is acidity, never sugar! Extraction is lower when alcohol is low. That’s why this Orange has only 11,8% Alc by vol. Orange is aged in closed stainless steel tanks, 3285 litters, with primary sediments. There is no fining or filtering of any sediments. The wine stays in contact with all the solids (all the very thin particles from the skins). All the sugars are consumed; malolactic fermentation is achieved just after alcoholic fermentation. Yeasts and bacteria compose the sediments, the lees. The tank is never full, and the presence of the oxygen is very important in the top of the tank. Just after malolatic fermentation a veil of flor is formed, and the balance between the reduction at the bottom of the tank where the sediments are and the oxidation of the top is very important as it gives a lot of complexity to the wine…. Sulfur, in all or wines, is just used for bottling, never more than 40ppm.”

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