{"id":6927,"date":"2025-05-02T10:23:25","date_gmt":"2025-05-02T08:23:25","guid":{"rendered":"https:\/\/www.lenzowinery.com\/?p=6927"},"modified":"2025-05-02T10:46:06","modified_gmt":"2025-05-02T08:46:06","slug":"orange-wines-vini-arancioni","status":"publish","type":"post","link":"https:\/\/www.lenzowinery.com\/en\/2025\/05\/02\/orange-wines-vini-arancioni\/","title":{"rendered":"Orange Wines: what they are, origins, production and characteristics"},"content":{"rendered":"<figure class=\"wp-block-image alignfull size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"530\" src=\"https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines.png\" alt=\"orange-wines-vini-arancioni\" class=\"wp-image-6933\" srcset=\"https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines.png 1024w, https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-768x398.png 768w, https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-640x331.png 640w, https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-400x207.png 400w, https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-367x190.png 367w, https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-600x311.png 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>When it comes to wine, one of the most interesting trends in recent years is certainly the <strong>Orange Wines<\/strong>. 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.<\/p>\n\n\n\n\n\n\n<h2 class=\"wp-block-heading has-medium-font-size\">What is an Orange Wine?<\/h2>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>From a legislative and commercial point of view, \u201cOrange Wine\u201d is an unofficial but now widespread term among enthusiasts and professionals for this particular category of macerated white wines. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-medium-font-size\">Historical Origins of Orange Wines<\/h2>\n\n\n\n<p>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 \u201cOrange\u201d 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.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-medium-font-size\">How is an Orange Wine produced?<\/h2>\n\n\n\n<p>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 \u201corange\u201d 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.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>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. Ros\u00e9 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.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>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. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-medium-font-size\">Organoleptic characteristics of Orange Wines<\/h2>\n\n\n\n<p>&#8211; <strong>Colour<\/strong>- 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. <\/p>\n\n\n\n<p>&#8211; <strong>Flavour<\/strong>- 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.<\/p>\n\n\n\n<p>&#8211; <strong>Taste and structure<\/strong>- In the mouth, Orange Wines are decidedly more structured than ordinary whites and ros\u00e9s. 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 \u201cchewy\u201d examples, with flavours of black tea, spices and dried fruit. The best manage to combine complexity and drinkability, offering a harmonious and multifaceted experience. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-medium-font-size\">Diffusion of Orange Wines<\/h2>\n\n\n\n<p>Today, Orange Wines are produced in various areas of<strong>Italy<\/strong> (from Friuli and Veneto to Tuscany and Sicily) and the world, including countries such as Slovenia, Georgia, Austria, France, Spain and the United States.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>In recent years the <strong>Sicily <\/strong>si \u00e8 ritagliata un posto di rilievo nella produzione di Orange Wines, grazie all&#8217;abbondanza di variet\u00e0 autoctone vocate, come Grillo, Catarratto, Carricante, Zibibbo e Inzolia, unita al clima mediterraneo che favorisce una perfetta maturazione delle bucce. Oggi si trovano Orange Wines siciliani sia in purezza da singolo vitigno sia in blend di diverse uve (ad esempio unendo la struttura del Grillo alla freschezza del Catarratto). Questa tendenza si inserisce nel movimento pi\u00f9 ampio dei vini naturali: molte cantine siciliane che producono Orange lo fanno con approcci biologici o biodinamici, fermentazioni spontanee e uso limitato di solfiti, puntando a esprimere il territorio in modo autentico.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Se si parla di vino, una delle tendenze pi\u00f9 interessanti degli ultimi anni \u00e8 sicuramente quella degli Orange Wines. Questa tipologia di vino, caratterizzata da un processo di vinificazione che prevede una lunga macerazione sulle bucce, sta conquistando sempre pi\u00f9 spazio nelle carte dei ristoranti e tra gli appassionati. Ma cosa rende gli Orange Wines cos\u00ec speciali e ricercati? In questo articolo esploreremo la definizione di Orange Wine (o vino arancione), analizzando nel dettaglio come avviene la vinificazione di questi vini, caratterizzati da una lunga macerazione sulle bucce, parleremo delle origini storiche di questa tipologia di vino e delle principali caratteristiche organolettiche che li distinguono. Che cos\u2019\u00e8 un Orange Wine? Gli Orange Wines \u2013 chiamati anche vini Arancioni, vini Macerati o vini sulle Bucce \u2013 sono vini ottenuti da uve a bacca bianca vinificate con il procedimento tipico dei vini rossi. In pratica, il mosto fermenta a lungo a contatto con bucce e lieviti (da alcuni giorni fino a diversi mesi), anzich\u00e9 essere separato subito come avviene per i bianchi tradizionali\u200b. Questo processo di macerazione sulle bucce consente al vino di estrarre dalle parti solide dell\u2019acino, tannini, polifenoli e sostanze aromatiche aggiuntive, conferendogli struttura e un profilo organolettico unico, intermedio tra un bianco e un rosso. Visivamente il vino assume tonalit\u00e0 intensamente dorate fino all\u2019aranciato ambrato, da cui il nome Orange Wine\u200b. Dal punto di vista legislativo e commerciale, \u201cOrange Wine\u201d \u00e8 un termine non ufficiale ma ormai diffuso tra appassionati e professionisti per indicare questa particolare categoria di vini bianchi macerati. Origini storiche degli Orange Wines L\u2019uso della macerazione con le bucce per produrre vini da uve bianche affonda le sue radici nell\u2019antichit\u00e0. Le prime tracce di quella che oggi chiamiamo vinificazione \u201cOrange\u201d provengono dalla regione del Caucaso, in particolare dall\u2019odierna Georgia. Qui, gi\u00e0 migliaia di anni fa, si producevano vini ambrati fermentando le uve bianche in grandi anfore di terracotta interrate chiamate kvevri, metodo tradizionale che permetteva una lunga macerazione a temperatura controllata dalla terra\u200b. Questa pratica antica, abbandonata in parte con l\u2019avvento delle tecniche moderne di vinificazione in bianco, \u00e8 stata riscoperta nel Novecento da alcuni produttori visionari che rilanciarono la produzione di vini bianchi macerati sulle bucce, ispirandosi tanto alle tradizioni georgiane quanto alle pratiche contadine locali\u200b. Come si produce un Orange Wine? La produzione di un vino arancione segue in gran parte le fasi della vinificazione in rosso, applicate per\u00f2 a uve bianche. In linea di principio, qualunque uva a bacca bianca pu\u00f2 essere utilizzata per produrre un Orange Wine, ma alcune variet\u00e0 si prestano meglio per struttura e aromaticit\u00e0. Generalmente si preferiscono uve dalla buccia spessa e ricche di sostanze fenoliche, in grado di sopportare lunghe macerazioni. Dopo la pigiatura dell\u2019uva bianca, il mosto non viene separato dalle bucce, ma viene lasciato fermentare insieme ad esse, spesso in presenza anche dei vinaccioli (i semi) e dei lieviti indigeni presenti sulle bucce. La macerazione sulle bucce pu\u00f2 durare da pochi giorni a settimane o addirittura mesi, a seconda dello stile voluto dal produttore. Pi\u00f9 \u00e8 lungo il contatto mosto-bucce, maggiore sar\u00e0 l\u2019estrazione di colore, tannini e composti aromatici: con macerazioni brevi si ottiene un bianco macerato leggermente dorato, mentre con macerazioni prolungate il vino diventa davvero \u201carancione\u201d e acquisisce anche una sensazione tannica pi\u00f9 evidente\u200b. Durante la fermentazione-macerazione, che pu\u00f2 avvenire in vari tipi di recipienti (acciaio inox, botti di legno o anfore di terracotta), si possono utilizzare sia lieviti selezionati sia fermentazioni spontanee, soprattutto in contesti di vinificazione naturale. La scelta del contenitore influenza il risultato: ad esempio le anfore (ispirate ai kvevri georgiani) favoriscono micro-ossigenazione e note rustiche, l\u2019acciaio esalta la pulizia aromatica, il legno pu\u00f2 arrotondare il vino e aggiungere complessit\u00e0. Al termine della macerazione, si svina separando le bucce e si procede con l\u2019affinamento che pu\u00f2 avvenire in diversi modi (in vasca, botte, anfora o bottiglia) a seconda del profilo desiderato. Il vino arancione condivide con i vini rossi la presenza di tannini (derivati dalle bucce), ma mantiene l\u2019acidit\u00e0 tipica dei vini bianchi, situandosi a met\u00e0 strada tra bianco e rosso come esperienza degustativa. I vini rosati, invece, pur ottenuti da uve rosse, avendo macerazione molto breve hanno caratteristiche pi\u00f9 vicine ai bianchi (poco tannino, corpo leggero), differenziandosi quasi solo per il colore. Va notato che la produzione di questi vini richiede grande sensibilit\u00e0: un\u2019eccessiva ossidazione o macerazioni mal gestite possono portare a vini squilibrati, dal naso impreciso o dal gusto eccessivamente astringente e torbido\u200b. Caratteristiche organolettiche degli Orange Wines &#8211; Colore: come suggerisce il nome, gli Orange Wines presentano una gamma cromatica che va dal giallo dorato intenso fino all\u2019ambra aranciato, talvolta con riflessi ramati o bruni. La tonalit\u00e0 dipende dalla durata della macerazione e dal vitigno impiegato, oltre che dall\u2019eventuale affinamento. Spesso questi vini sono leggermente velati o opalescenti, poich\u00e9 molti produttori evitano filtrazioni spinte per mantenere integralmente le sostanze in sospensione e i profumi. &#8211; Aroma: al naso, un vino arancione ben fatto offre un bouquet complesso e diverso da un bianco tradizionale. Si possono percepire note di frutta matura o disidratata, spezie dolci e sentori erbacei o di t\u00e8. Non mancano profumi floreali o aromatici soprattutto se l\u2019uva di partenza \u00e8 ricca di terpeni. In generale, l\u2019olfatto rivela maggiore complessit\u00e0 e intensit\u00e0 rispetto ai bianchi convenzionali. &#8211; Gusto e struttura: in bocca, gli Orange Wines risultano decisamente pi\u00f9 strutturati rispetto ai bianchi e rosati comuni\u200b. Il contatto con le bucce cede al vino tannini (proprio come avviene nei rossi), che conferiscono una leggera astringenza e una percezione tattile insolita per un bianco. Allo stesso tempo, molti vini arancioni mantengono una buona acidit\u00e0 e sapidit\u00e0 (retaggio dell\u2019uva bianca), evitando pesantezza: ne risulta un sorso di grande profondit\u00e0, spesso corposo ma comunque bilanciato. A seconda del vitigno e della durata della macerazione, il gusto pu\u00f2 variare: si va da Orange Wines pi\u00f9 freschi e snelli, con richiami agrumati, ad esempi molto estratti e tannici, quasi \u201cmasticabili\u201d, con sapori di t\u00e8 nero, spezie e frutta secca. I migliori riescono ad unire complessit\u00e0 e bevibilit\u00e0, offrendo un\u2019esperienza armoniosa e ricca<\/p>","protected":false},"author":5,"featured_media":6934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100],"tags":[],"class_list":["post-6927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecniche-di-produzione"],"featured_image_src":{"landsacpe":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-1-1024x445.png",1024,445,true],"list":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-1-463x348.png",463,348,true],"medium":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-1-300x155.png",300,155,true],"full":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/orange-wines-1.png",1024,530,false]},"yoast_head":"<!-- This site is optimized with the Yoast SEO 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