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Register NowOrange wine—also known as amber, natural, or full skin-contact wine—is captivating wine enthusiasts and redefining what's possible in a glass.
Orange wine—also known as amber, natural, or full skin-contact wine—is captivating wine enthusiasts and redefining what's possible in a glass.
Learn about the skin contact process that gives orange wine its unique character.
Discover how natural wine production influences orange wine.
Explore the history of amber wine and its traditional methods.
Unlike traditional white wines, orange wine is crafted by fermenting white wine grapes together with their skins and stems in qvevri, resulting in a vibrant amber hue and complex flavor profile.
During fermentation, natural yeasts transform the grapes' sugar content into alcohol, while lactic acid bacteria soften acidity through malolactic fermentation, introducing intriguing textures and depth.
The extended maceration process, where grape juice remains in contact with skins and stems, is key to developing orange wine's distinctive characteristics. This process extracts tannins, phenolic compounds, and complex flavors.
This ancient winemaking method, recognized by UNESCO as Intangible Cultural Heritage, represents more than just a trend—it's a celebration of traditions passed down through generations, particularly in regions like Georgia where it originated over 8,000 years ago.
Ancient vessels buried in the ground maintain optimal fermentation temperatures naturally, a technique still utilized today.
From grape juice to wine, the fermentation process relies on native yeasts and minimal intervention.
Traditional techniques create everything from crisp white wines to complex reds and unique amber wines.
In Kakheti, Georgia's premier wine region, traditional winemaking in qvevri involves fermenting grapes with their stems, a practice known as chacha.
Indigenous varieties like Rkatsiteli and Mtsvane have been cultivated here for millennia, perfectly adapted to produce complex amber wines.
Today's winemakers worldwide are embracing skin-contact methods, often using amphora vessels to create wines that bridge ancient and modern practices.
This revival has sparked interest in natural wine production, where minimal intervention allows the true expression of grape varieties and terroir.
Italy's Friuli-Venezia Giulia region produces distinctive ramato wines from Pinot Grigio, while Spain's Catalonia crafts traditional brisat wines.
Slovenia's Goriška Brda and Austria's wine regions embrace extended maceration techniques with indigenous varieties.
New World regions embrace orange wine production using both traditional amphora vessels and modern techniques to craft natural wines.
Copper-hued wines with rich textures
Spicy and floral characteristics
Complex tannic structure
Aromatic richness
The market for natural wines continues to expand, with orange wines leading the category growth. Consumer interest in traditional winemaking methods and authentic products drives this trend.
The U.S. market presents significant opportunities for authentic orange wines, particularly those with strong heritage stories and traditional production methods.
Traditional qvevri winemaking naturally aligns with sustainable practices, requiring minimal energy input and producing zero waste.
Many orange wine producers embrace organic farming and biodynamic principles.
Modern producers combine traditional wisdom with innovative sustainable practices.
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Visit BlogLevanis Marani - Kakheti, Georgia
Wine is made according to Kakhetian traditional technology, natural maceration and fermentation
Type: Orange
Grape: Kakhuri Mtsvane
Poiana Winery - Codry, Moldova
Green apple, green pear, light field flowers
Type: White
Grape: Feteasca Albă
Shavgulidze Wine Cellar - Kartli, Georgia
A perfumed nose of strawberry and cherry leads to a clean herbal palate with soft, light tannins (IWSC judging tasting notes)
Type: Red
Grape: Shavkapito
Tomai Vinex - Valul lui Traian, Moldova
Color: dark red with ruby tint. Aroma: complex spicy-fruity, with notes of violet, spices, red fruits (pomegranate, dogwood, black currant, prunes), complemented by the aroma of aging in oak barrels with a predominance of vanilla and chocolate shades
Type: Red
Grape: Cabernet 50%, Merlot 25%, Saperavi 25%
Telavi Old Cellar LTD - Kakheti, Telavi, Georgia
Dry fruit aromas. Taste of peach and walnuts
Type: Orange
Grape: Rkatsiteli
Minadze's Marani Phersvi - Imereti, Georgia
Tsolikauri is a dry, light amber wine produced under the Imeretian rule with no more 30% skin contact. This wine is characterised by its pleasant acidity, long-lasting taste and aromas of pear and citrus
Type: Orange
Grape: Tsolikouri
Babunidze wines - Kakheti, Georgia
It is distinguished by the aroma of forest fruits and spices; tannin rich body harmoniously complements its lingering finish
Type: Orange
Grape: Kisi
Babunidze wines - Kakheti, Georgia
This wine of a happy ruby tone and an intense berry fruit character offers up plenty of bright and rich flavors
Type: Red
Grape: Saperavi
Kardanakhi Estate - Kakheti, Georgia
Dry amber wine with medium body, velvety acidity, and round tannins. Aromas of ripe peach, pear, melon, quince, and dried papaya, complemented by sweet spiciness.
Type: Amber
Grape: Rkatsiteli
Express interest in securing an allocation from upcoming vintages of traditional Georgian qvevri wines - naturally fermented with full skin contact using ancient techniques.
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Shape the future of an 8,000-year-old wine tradition by pioneering the expansion of premium Georgian wines in the U.S. market.