Orange Wine Glossary

Traditional Georgian clay vessels used for fermenting and aging wine. Buried underground to maintain temperature stability.

The process of leaving grape juice in contact with grape skins, seeds, and stems during fermentation. In orange wines, white grapes undergo extended maceration.

Period during which grape skins remain in contact with juice/wine, extracting tannins, color compounds, and aromatics.

Georgian term for grape pomace (skins, seeds, stems) left in wine during fermentation. Also the name of a traditional Georgian pomace brandy.

Traditional Georgian winemaking technique where whole grape clusters, including stems, are fermented in qvevri with extended skin contact.

Traditional western Georgian winemaking style using partial grape stem removal and shorter skin contact in qvevri.

Traditional Georgian wine cellar where qvevri are buried for fermentation and aging.

A style of wine produced by fermenting white grapes with extended skin contact that imparts an amber or orange hue.

The metabolic process by which yeasts convert grape sugars into alcohol, carbon dioxide, and various flavor compounds.

The freshly crushed grape juice containing skins, seeds, and stems that serves as the starting material for wine fermentation.

The process of aging wine in wooden barrels—typically oak—to enhance flavor, texture, and complexity through gradual oxidation.

The science and practice of grape cultivation, focusing on vineyard management, environmental factors, and producing high-quality fruit for winemaking.

A natural wax produced by honeybees, traditionally used to seal kvevri and other clay vessels in winemaking.

The unique mineral composition of the clay used to make kvevri, which can influence micro-oxygenation and impart distinctive flavors to the wine.

The properties and mineral constituents of clay used to craft traditional winemaking vessels such as kvevri, which affect their porosity and fermentation dynamics.

An Italian term meaning 'copper-colored,' referring to skin-contact wines made from Pinot Grigio grapes, traditionally in the Friuli-Venezia Giulia region.

A traditional Catalan term for skin-contact white wines, particularly from the regions of Catalonia and the Balearic Islands.

A type of clay vessel used since ancient times for fermenting and aging wine, similar to the Georgian qvevri but typically not buried in the ground.

A winemaking process where grape skins remain in contact with the juice for a prolonged period, enhancing color, tannins, and flavor complexity.

Wine produced with minimal intervention, avoiding additives and employing native yeasts, often associated with traditional and sustainable practices.

An Italian wine region in the northeastern corner of Italy, known for its distinctive white wines and pioneering role in the modern skin-contact wine movement.

A method of agriculture that avoids the use of synthetic fertilizers, pesticides, and other artificial inputs. In viticulture, it emphasizes soil health, biodiversity, and natural pest control.

A holistic, ecological, and ethical approach to farming that treats the vineyard as a self-sustaining ecosystem, incorporating cosmic rhythms and special preparations.

An organic compound produced during malolactic fermentation that contributes to wine texture and stability.

A secondary fermentation process where bacteria convert harsh malic acid into softer lactic acid, improving wine texture and complexity.

Ancient Georgian white grape variety, known for its high acidity and excellent aging potential. Primary grape for traditional orange wines.

Georgian white grape meaning 'green'. Produces aromatic wines with good structure, excellent for skin contact.

Ancient white grape variety from Friuli and Slovenia, traditionally used for skin-contact wines.

Chemical compounds from grape skins, seeds and stems that contribute to wine's texture, color, and aging potential.

Polyphenolic compounds that create astringency and structure in wine, unusual in white wines except through skin contact.

Measure of wine's volatile acids, primarily acetic acid. Can be higher in natural orange wines but contributes complexity when balanced.

A style of wine produced from white grapes that have undergone extended skin contact, resulting in a distinctive amber hue.

Georgia's ancient Qvevri wine-making method inscribed onto UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.

Copper-hued wines with rich textures.

Spicy and floral characteristics.

Complex tannic structure.

Aromatic richness.