Orenga de Gaffory estate +Added to my favoriteItem already present

IN THE BEGINNING  

Pierre Orenga, great-grandson of Louis Napoléon Mattei, creator of the famous Cap planted his first vines in 1967 in Patrimonio. He had the opportunity to choose some land belonging to a family friend who offered to sign a lease. He then spent lavishly on the heavy work of laying out, structuring and tilling to create the Orenga de Gaffory estate. At the time, only one cooperative winery existed to vinify the grapes from the grapes. "Year after year, the cohesion, emulation, strength and dynamism of the winegrowers has led to a considerable improvement in the quality of Patrimonio wines. The work is progressing, the appellation is growing and encouraging young people to  rediscover the land and invest in it. Many have taken over the work the work and land of their ancestors," says Henri proudly. The AOC Patrimonio, obtained in 1968, was Corsica's very first appellation d'origine contrôlée. 

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BIRTH OF THE ESTATE  

 Owner of five hectares of land, Henri made his first wine in 1974 in a small cellar created two years earlier. In 1975, he began marketing his wines in red, white, rosé, Muscat and Rappu. Since 2019, the Orenga estate benefits from double organic certification and is HVE (Haute valeur environmental value. The very old vineyard has been restructured and replanted. The 56 hectares of vines. Other grape varieties, outside the appellation, complete the restructuring and provide a high-quality wine profile. The soil has a natural clayey-limestone minerality and a schistose vein, bringing finesse and elegance to the wines of this beautiful terroir.  

Traditional cuvées: Felice, Gouverneurs and Signature. This is a very beautiful terroir. 

HENRI ORENGA from GAFFORY 

Henri is one of Patrimonio's best-known and most respectedpersonalities. internationally renowned. He is one of the oldest winegrowers in Corsica and certainly one of the most avant-garde. He has stood the test of time, calm, haughty, serene and always perfection, delicacy and balance. To achieve this, he works on slow juice extraction, long cold maceration and the subtle alchemy of ageing. He creates parcel-based blends that distill mineral energy. " Today, I'm happy and proud to work with a close-knit team of extremely competent colleagues, both in the vineyard and in all my departments", he explains. He is also working hard to reorganise and modernise the winery. He delegates and devises projects to create a company with competitive know-how. To grow, the winery is automated, computerised and humanised. As proof, the estate Geofolia, a plot management software. The estate's wines have always been perpetual. They come in three colors, divided into AOP Patrimonio cuvées: an AOP Muscat du Cap-Corse, a Vin de France and a Rappo. Today, Henri has a relaxed smile on his face. He knows that his life's work will be carried on and respected by his children. If you visit the estate, the gentleman winemaker, will be delighted to show you around his magical vineyard.  

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WINE TOURISM  

The Domaine Orenga de Gaffory offers visitors a truly memorable experience a memorable moment in the heart of its vineyards. After an informative and intimate tour of the cellar and oenological workshop, guided by a professional, you can, and leave with your favorite wines! All wines wines are sold at the domaine, on the online boutique and, of course wine merchants. 

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A SIGNATURE FOOD AND WINE PAIRING  

On the occasion of our visit, a dish was specially prepared by René Meilleur, 3 Michelin-starred chef of the La Bouitte restaurant in Savoie. The chef proposes a "trout with Bleu Ikejimé", whose two fillets are respectfully poached and served with a siphon of butter nettle emulsion, accompanied by glazed baby carrots. When tasted, this "natural" dish sublimates the purity, finesse and mellowness softness of gently poached trout, energized by the light, tangy flavour of nettle, lightness of nettle, then balanced by the sweetness and mellowness of glazed carrot.  To enhance this dish, Cuvée Signature Blanc 2016 from domaine Orenga de Gaffory brings the tonic complexity and opulence of this Vermentinu patina. The expression of this wine, made from old plot vines, presents notes of candied pomelo and kumquat, herbal infusions and beeswax. The structure toasted, buttery "Suzette", aniseed and mentholated, reveals a fine mineral energy mineral energy. In conclusion, the fine flavors of the dish will be carried by the complex, aromatic expression of this great wine. aromatic expression of this great wine. Enjoy! 

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Orenga de Gaffory Estate  

Lieu-dit Morta Majo, 20253 Patrimonio 

Tel. : 04 95 37 45 00 - www.orengadegaffory.com  

RECIPE 

FARIO TROUT COOKED IN BLUE CHEESE WITH FRESH MELTED BUTTER, SORREL CARROTS, TANGY SABAYON. 

Ingredients for 6 people :   

3 trout, 250 g each - For the fish stock: 1 kg fish trimmings - 

250 g white wine - 250 g water - 1 carrot - ½ chopped onion - ½ bunch parsley - Pepper - Salt - For the lemon cubes: 1 lemon - For the vegetables: 18 baby carrots - 100 g fish stock - 1 knob of butter - For the tangy sabayon: 30 g rice vinegar - 3 eggs - 3 egg yolks - 30 g lemon juice - 250 g butter - Natural coloring - For the finish: 30 g fresh butter - 20 g lemon juice - 100 g spirit vinegar - 100 g water - 10 g gray salt - Fresh sorrel. 

 Preparation: 1 h / Cooking: 1h 30  

For the trout: 2 h before cooking, lift the fillets, remove the bones and set the fillets aside. 

For the fish stock: In a casserole dish, brown the fish trimmings. deglaze with white wine and water. Add the carrot, sliced onion and ½ bunch parsley. Season with salt and pepper.  Boil for 30 min, strain juice and chill. Cool and set aside in a cool place. 

For the lemon cubes: Cut the lemon pulp into supremes, then cut each supreme into into 8 cubes. Squeeze out the peel and set aside in an airtight jar. 

For the vegetables: Clean the baby carrots, peel and shorten the tops, then set aside in a paper towel in a cool place. Lightly heat the fish stock with a knob of butter. Add the carrots, keep them crisp and set aside at room temperature. 

For the tangy sabayon: Whip up the sabayon with the rice vinegar, eggs, egg yolks, lemon juice and clarified butter.  Season with fleur de sel and pepper. Add a small amount of natural coloring and vegetable stock if necessary. Fill siphon with ½ l. Screw on a cartridge, shake well and set aside upside down in a cool place. 

To finish: Melt the fresh butter over a low heat, add the lemon juice and a few diced lemons. Chop the sorrel leaves. Place the siphon of sauce in a bain-marie at 50°C maximum. In another saucepan, add water, gray salt and bring to the boil. Heat the fish stock and reduce. Glaze baby carrots. Clean a semi-hollow plate or flat earthenware plate. Place the trout fillet, salted on the skin side then pour in the vinegar-water mixture and leave for 2 min, depending on thickness. thickness. Remove trout fillets with a skimmer and drain on a wire rack, top with lemon butter and a few diced lemons. Carefully arrange the baby carrots, sprinkle with chopped sorrel and place on the plate slightly off-center on the left, place the trout fillet the trout fillet and finish with the sabayon. 

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