Narancsbor

Hungarian name for Orange Wine; see there.

Term for a type of wine that belongs to the large group of so-called alternative wines. Internationally, however, the term natural wine (naked wine, vin nature, vino naturale) has established itself as a generic term for wines with alternative or artisanal production and also includes orange wines. The name is derived from the dark yellow to orange colouring. However, it should not be confused with a fruit wine made from oranges such as Tarongino or a wine flavoured with orange peel such as Vino de Naranja (both Spain).

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Ancient method

The production of orange wines is a method that dates back thousands of years. From ancient times until the late Middle Ages, red and white wine grapes were often grown in mixed vineyards, harvested together and subjected to mash fermentation. This allowed considerably more tannins and colouring agents to enter the wine, resulting in dark yellow, orange to reddish wines, depending on the ratio of white and red grapes and the duration of fermentation. At that time, there were hardly any distinct red or white wines in terms of colour and taste as we know them today.

From the mid-1990s, this type of winemaking came back into fashion, initially among individual winemakers. It is increasingly being used in Europe, particularly in Germany, France, Georgia, Italy (especially in South Tyrol and Friuli) and Austria, as well as in the former so-called crown lands of the Habsburg Monarchy (Slovakia, Slovenia, Czech Republic), but also overseas...

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