Orange Wines

Orange wines, also known as amber wines or skin-macerated white wines, are made from white grapes that ferment in contact with their skins for a varying period of time. This contact contributes color, texture, structure, and a greater sense of depth on the palate.

Unlike conventional whites, where the must is usually quickly separated from the skins, in orange wines, maceration allows for the extraction of tannins, aromas, and compounds that result in more complex, gastronomic wines with a very distinctive personality.

Their origin is associated with ancient traditions in the Caucasus, especially in Georgia, where for centuries wines have been made in clay vessels called qvevri. Over time, this winemaking method has inspired producers in different parts of the world, from Italy and Slovenia to France, Austria, Spain, and Australia.

In the glass, orange wines can display aromas of ripe fruit, citrus peel, dried flowers, spices, herbs, nuts, or slightly saline notes. On the palate, they usually have more texture than a traditional white, with a very interesting combination of freshness, structure, and gastronomic character.

They are particularly versatile wines at the table. They pair very well with spicy cuisine, vegetable dishes, cheeses, mushrooms, artisan preserves, fatty fish, Asian cuisine, fermented foods, and preparations with intense flavors.

At VinNatura, we are interested in orange wines for their ability to showcase a different way of understanding whites: more tactile, deeper, and closely linked to artisanal work. We currently select these types of wines when they align with our philosophy: small productions, careful winemaking, freshness, and personality.