Orange Wine

A term used to describe a type of wine that belongs to the broad category of so-called ‘alternative wines ’. Internationally, however, the term ‘Natural Wine’ (Naked Wine, Vin Nature, Vino naturale) has become established; this is regarded as an umbrella term for wines produced using alternative or artisanal methods and also includes orange wines. The term derives from the wine’s dark yellow to orange colour. It should not, however, be confused with fruit wines made from oranges, such as Tarongino, or wines flavoured with orange peel, such as Vino de Naranja (both from Spain).

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An ancient method

The production of Orange Wines involves a method that dates back thousands of years. In antiquity right through to the late Middle Ages, red and white wine grapes were often grown together in the vineyard, harvested together and subjected to co-fermentation. As a result, significantly more tannins and colouring compounds found their way into the wine, producing wines ranging in colour from dark yellow to orange and even reddish, depending on the ratio of white to red grapes and the duration of fermentation. At that time, there were hardly any red or white wines with distinct colours and flavours as we know them today.

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An ancient method

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Orange Wine

An ancient method

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