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Orange Wine

Designation for a wine produced in a similar way to red wine as the fourth type of coloured wine alongside white wine and rosé. It belongs to the group of alternative wines; other names are amphora wine or artisan wine. The name is simply derived from a special wine-making technique, namely white wine produced by means of prolonged maceration. The name was first coined in 2004 by British wine importer David A. Harvey and has established itself as a common term for wines that have undergone a longer maceration period (mash contact) or prolonged maceration (days, weeks or even months). Orange Wine should not be confused with Natural Wine or Raw Wine (although these terms are often mistakenly used as synonyms for each other) or 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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