Filter (4 products)

Price

23 € - 53 €

Designation

Vintage

Organic

Wine Maker

Awards

Vine

Formats

Food matches

Orange Wine

Orange wines? Yes, Orange wines. Just like the sweet, salty, sour and bitter flavors, the fifth taste, the umami, has joined together, thus the fourth member joined the three colors: orange, the three colors of wine, white, red and rosé.

It is a new style of wine, with which the Anglo-Saxons for practicality have labeled wines pro...

Orange wines? Yes, Orange wines. Just like the sweet, salty, sour and bitter flavors, the fifth taste, the umami, has joined together, thus the fourth member joined the three colors: orange, the three colors of wine, white, red and rosé.

It is a new style of wine, with which the Anglo-Saxons for practicality have labeled wines produced from white grapes through prolonged maceration. The fermenting must remains in contact with the skins of the grains for a long time, obtaining from them the tannins and the golden orange color with tendencies to the amber.

The perception of flavors is wide, complex. It ranges from tannin intensity with the primary aromas of grapes to ripe and dry fruit with herbaceous and fragrant notes.

A characteristic of the Orange wines is given by the time of maceration. Depending on the grape variety, but especially for individual choices, the producers opt for periods of maceration ranging from a few days to several months, characteristic of the wines produced in Georgian clay amphorae.

For winemakers it is a philosophy derived from a choice of life. It starts with the work in the vineyard for the cultivation of healthy grapes that through the natural fermentation, not refrigerated and without the addition of selective yeasts, generate wines of great consistency and character. After aging in wooden barrels they are bottled without being filtered. The bottles are kept vertically so that the wine clarifies with the deposition due to the fall of organic particles. In some cases it is even served following the lunar phases.

The high conservation capacity of the wine without the addition of sulphites is mainly due to the healthy grapes and the thinning of the grapes, increasing the self-defense capacity of the vine. The production of orange wines requires constant commitment and care of the vineyard, with natural and eco-sustainable systems and methods. Many wines are produced following biodynamic or demeter methods. The productions are limited and the quantities obtained, in relation to the surface of the vineyard, very reduced. Even the period of maturation of the wine in the cellar is much longer. Respect for nature and the search for a healthy product is a philosophy that is appreciated and increasingly widespread among wine lovers. The winemakers who protect the natural environment, healthy and uncontaminated, which keep the old traditions and the conservation or recovery of vines often forgotten are encouraged and supported by true fans of the Orange.

Orange wines are a small but important niche in the wide range of wines. What is now defined as the epicenter of world production contains the northern Adriatic area, in the territories between Slovenia, Italy, Croatia and Austria, which extend from Istria through the Karst and the Vipava valley up to the Collio and the lower Friulian. While in the north the areas of Styria and Carinthia are converging to Orange. The number of winemakers also grows and through the exchange of experiences, opinions and knowledge they pass on traditional production methods, thus developing new knowledge to refine and improve their wines.

The homeland of wine or its territory of origin is commonly considered Georgia. Hence the characteristic production in Kvevri, clay containers buried in the earth where the wine macerates remaining in contact with the skins for several months. From here it expanded into central and western Europe.

White wines with long maceration are produced in small areas. The productions are contained, as well as the surfaces of the vineyards. A territory that is slowly extending from the northern Adriatic to Italy, Austria, Germany, France, Spain, Hungary, Serbia ... and in the new wine regions like New Zealand and the United States.

Orange wine production is often considered as a boutique or niche. Farmers are in fact farmers, deeply rooted in tradition, almost all come from small family-run businesses.

Orange wines are called wines or authors. Their production requires a lot of manual labor, a lot of care of the vineyard to obtain healthy grapes which, after the noble transformation into wine, requires constant attention in the cellar. There is no room for compromises for the Orange-voted producers.

The decisive and refined character of the "author" wines reserves a unique experience if tasted in the company of their producers.

They go well with traditional dishes from their regions of origin. Their aromaticity, the intense flavor combined with the fragrance and the persistence of the aftertaste open up to a vast assortment of dishes with which to combine them, even as a substitute for red wine.

Fish dishes, especially those served raw and slightly fatter, are perfectly matched to Orange wines, enhanced by the slight greasiness deposited on the taste buds. They find such broad consensus in Asian cuisine, mainly Japanese. There is no better accompaniment for Orange wines for sushi and sashimi dishes. In the Mediterranean tradition, in addition to meat and game dishes go very well with lamb and goat.

(source: Orange Wine Festival) 

More

Orange Wine There are 4 products.

Showing 1 - 4 of 4 items
Showing 1 - 4 of 4 items