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 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).

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.
Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

Welcome back!

Orange Wine

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

PREMIUM PARTNERS: