When it comes to wine, one of the most interesting trends in recent years is certainly the Orange Wines. This type of wine, characterised by a vinification process involving long maceration on the skins, is gaining more and more space on restaurant menus and among wine lovers. But what makes Orange Wines so special and sought-after? In this article we will explore the definition of Orange Wine. We will analyse in detail how the vinification of these wines, characterised by a long maceration on the skins, takes place, discuss the historical origins of this type of wine and the main organoleptic characteristics that distinguish them.

What is an Orange Wine?

Orange Wines - also called Macerated Wines or Wines on the Skins - are wines made from white grapes vinified using the typical process for red wines. In practice, the must ferments for a long time in contact with the skins and yeasts (from a few days to several months), instead of being separated immediately as is the case for traditional whites. This process of maceration on the skins allows the wine to extract tannins, polyphenols and additional aromatic substances from the solid parts of the berry, giving it structure and a unique organoleptic profile, intermediate between a white and a red. Visually, the wine takes on intensely golden to amber-orange hues, hence the name Orange Wine.

From a legislative and commercial point of view, “Orange Wine” is an unofficial but now widespread term among enthusiasts and professionals for this particular category of macerated white wines.

Historical Origins of Orange Wines

The use of maceration with the skins to produce wines from white grapes has its roots in antiquity. The earliest traces of what we now call “Orange” winemaking come from the Caucasus region, specifically modern-day Georgia. Here, thousands of years ago, amber wines were already being produced by fermenting white grapes in large buried earthenware amphorae called kvevri, a traditional method that allowed a long maceration at a temperature controlled by the earth. This ancient practice, partially abandoned with the advent of modern white wine-making techniques, was rediscovered in the 20th century by a few visionary producers who relaunched the production of white wines macerated on the skins, drawing inspiration from both Georgian traditions and local peasant practices.

How is an Orange Wine produced?

The production of an Orange Wine largely follows the steps of red wine making, but applied to white grapes. In principle, any white grape can be used to produce an Orange Wine, but some varieties are better suited for structure and aromaticity. Generally, grapes with a thick skin and rich in phenolic substances, able to withstand long macerations, are preferred. After the white grapes are crushed, the must is not separated from the skins, but is left to ferment together with them, often in the presence of the pips (seeds) and indigenous yeasts present on the skins. Maceration on the skins can last from a few days to weeks or even months, depending on the style desired by the producer. The longer the must-skin contact, the greater the extraction of colour, tannins and aromatic compounds: with short maceration, a slightly golden macerated white is obtained, while with prolonged maceration, the wine becomes truly “orange” and also acquires a more noticeable tannic sensation. During fermentation-maceration, which can take place in various types of containers (stainless steel, wooden barrels or terracotta amphorae), both selected yeasts and spontaneous fermentation can be used, especially in natural winemaking contexts. The choice of container influences the result: for example, amphorae (inspired by Georgian kvevri) favour micro-oxygenation and rustic notes, steel enhances aromatic cleanliness, wood can round off the wine and add complexity. At the end of maceration, the wine is drawn off by separating the skins and is then refined in different ways (in vats, barrels, amphorae or bottles) depending on the desired profile.

Orange wine shares with red wines the presence of tannins (derived from the skins), but retains the acidity typical of white wines, placing it halfway between white and red as a tasting experience. Rosé wines, on the other hand, although made from red grapes, having very short maceration, have characteristics closer to whites (little tannin, light body), differing almost only in colour.

It should be noted that the production of these wines requires great sensitivity: excessive oxidation or poorly managed macerations can lead to unbalanced wines with an imprecise nose or an excessively astringent and turbid taste.

Organoleptic characteristics of Orange Wines

– Colour- As the name suggests, Orange Wines range in colour from deep golden yellow to orangey amber, sometimes with coppery or brown highlights. The hue depends on the duration of maceration and the grape variety used, as well as the possible ageing. Often these wines are slightly cloudy or opalescent, as many producers avoid heavy filtration in order to fully preserve the suspended substances and aromas.

– Flavour- On the nose, a well-made orange wine offers a complex bouquet that is different from a traditional white. Notes of ripe or dehydrated fruit, sweet spices and herbaceous or tea scents can be perceived. There is no lack of floral or aromatic scents, especially if the starting grape is rich in terpenes. In general, the nose reveals more complexity and intensity than conventional whites.

– Taste and structure- In the mouth, Orange Wines are decidedly more structured than ordinary whites and rosés. The contact with the skins yields tannins to the wine (just as it does in reds), which give it a slight astringency and a tactile perception that is unusual for a white. At the same time, many orange wines maintain good acidity and savouriness (a legacy of the white grape), while avoiding heaviness: the result is a sip with great depth, often full-bodied but nevertheless balanced. Depending on the grape variety and the duration of maceration, the taste can vary: from the fresher, more streamlined Orange Wines, with hints of citrus, to very extracted and tannic, almost “chewy” examples, with flavours of black tea, spices and dried fruit. The best manage to combine complexity and drinkability, offering a harmonious and multifaceted experience.

Diffusion of Orange Wines

Today, Orange Wines are produced in various areas ofItaly (from Friuli and Veneto to Tuscany and Sicily) and the world, including countries such as Slovenia, Georgia, Austria, France, Spain and the United States.

In recent years the Sicily has carved out a prominent place for itself in the production of Orange Wines, thanks to the abundance of suitable indigenous varieties, such as Grillo, Catarratto, Carricante, Zibibbo and Inzolia, combined with the Mediterranean climate that favours perfect ripening of the skins. Today, Sicilian Orange Wines can be found both in purity from a single grape variety and in blends of different grapes (e.g. combining the structure of Grillo with the freshness of Catarratto). This trend is part of the broader movement of natural wines: many Sicilian wineries producing Orange do so with organic or biodynamic approaches, spontaneous fermentation and limited use of sulphites, aiming to express the territory in an authentic way.