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Olivier Cazenave 'Bel A Ciao'
Grapes — Sémillon, Sauvignon Blanc
Region — IGP Atlantique, Bordeaux, France
Tasting Notes — Glowing amber-orange in the glass. Tangerine peel, wildflowers, and ripe tropical fruit on the nose — vivid and fragrant. The palate is round and lively, with citrus-driven freshness, a touch of savory spice, and a long, mouthwatering finish with just enough tannic grip from the skin contact to keep things interesting. A Bordeaux orange wine that shouldn't exist — and is better for it.
The Wine — A skin-contact orange wine made primarily from Sémillon sourced from certified organic vineyards in the Entre-Deux-Mers, with a small addition of Sauvignon Blanc. Harvested slightly later than other varieties to achieve full, healthy ripeness. No oak aging.
Farming — Certified organic. Grapes are sourced from a trusted grower partner whose vineyards have been farmed organically since 2021. No pesticides, no herbicides, no added sulfites in the vineyard or at harvest.
Winemaking — Vinified like a red wine: two weeks of skin maceration on the Sémillon to extract color, texture, and aromatic complexity, followed by a gravity-fed transfer into tank for six months of cold aging before bottling. No added sulfites at any stage. Minimal intervention from start to finish.
The Producer — Olivier Cazenave grew up in Libourne, in the heart of Bordeaux, and spent years in the wine trade before doing what everyone told him was crazy — buying a property in Bordeaux in 2003. By 2016 all of his vineyards were farmed biodynamically, with full certification achieved in 2019. His first vintage was named best new talent under 20€ by the Revue des Vins de France and ranked second among all St. Émilion Grand Crus. But Bordeaux's rules were always going to be too small for him. Bel A Ciao — named after the Italian partisan folk song of resistance — is where Olivier lets his instincts run free, making wines that have no business existing in one of France's most traditional regions, and are all the more thrilling for it.
Drink It With — Moroccan-spiced chicken, grilled oysters, a strong cheese board, miso-glazed fish, or any meal where you want the wine to be the most interesting thing on the table.
Olivier Cazenave 'Bel A Ciao'
Grapes — Sémillon, Sauvignon Blanc
Region — IGP Atlantique, Bordeaux, France
Tasting Notes — Glowing amber-orange in the glass. Tangerine peel, wildflowers, and ripe tropical fruit on the nose — vivid and fragrant. The palate is round and lively, with citrus-driven freshness, a touch of savory spice, and a long, mouthwatering finish with just enough tannic grip from the skin contact to keep things interesting. A Bordeaux orange wine that shouldn't exist — and is better for it.
The Wine — A skin-contact orange wine made primarily from Sémillon sourced from certified organic vineyards in the Entre-Deux-Mers, with a small addition of Sauvignon Blanc. Harvested slightly later than other varieties to achieve full, healthy ripeness. No oak aging.
Farming — Certified organic. Grapes are sourced from a trusted grower partner whose vineyards have been farmed organically since 2021. No pesticides, no herbicides, no added sulfites in the vineyard or at harvest.
Winemaking — Vinified like a red wine: two weeks of skin maceration on the Sémillon to extract color, texture, and aromatic complexity, followed by a gravity-fed transfer into tank for six months of cold aging before bottling. No added sulfites at any stage. Minimal intervention from start to finish.
The Producer — Olivier Cazenave grew up in Libourne, in the heart of Bordeaux, and spent years in the wine trade before doing what everyone told him was crazy — buying a property in Bordeaux in 2003. By 2016 all of his vineyards were farmed biodynamically, with full certification achieved in 2019. His first vintage was named best new talent under 20€ by the Revue des Vins de France and ranked second among all St. Émilion Grand Crus. But Bordeaux's rules were always going to be too small for him. Bel A Ciao — named after the Italian partisan folk song of resistance — is where Olivier lets his instincts run free, making wines that have no business existing in one of France's most traditional regions, and are all the more thrilling for it.
Drink It With — Moroccan-spiced chicken, grilled oysters, a strong cheese board, miso-glazed fish, or any meal where you want the wine to be the most interesting thing on the table.