The duration of skin contact fundamentally shapes an orange wine's character. Brief macerations of 4-7 days typically yield lighter wines with subtle phenolic structure and gentle oxidative notes. Extended contact of 30-60 days produces deeper amber colors and more intense tannin structures.
Vessel choice significantly impacts the maceration process. Clay vessels like qvevri and amphora allow micro-oxygenation and temperature stability, while concrete eggs promote lees circulation. Stainless steel offers neutral, reductive conditions that emphasize fruit purity.
Extreme examples of skin contact can extend beyond 180 days, particularly in Georgian qvevri, where whole bunches may macerate until spring. These wines develop intense tertiary characteristics, profound tannin structures, and remarkable aging potential. Temperature during maceration proves crucial - warmer fermentations extract more quickly but risk bacterial spoilage, while cooler temperatures allow gentler, more controlled extraction.
