Orange Wine and amphora wine

Orange wines and amphora wine are two types of wine production derived from an ancient tradition.

Orange Wines are produced with white grapes, and vinified in red. Amphora wines are vinified in terracotta jars: the grapes are left to ferment in interred special jars. The grapes are also subjected to maceration on skins, becoming an essential element for the final product.

The reduction of the mechanization of production processes and the use of terracotta instead of wood are two identifying features of amphora wine productions.

Both choices protect the aromas of the wine and avoid dispersion. This means that the wines are protected, thus preserving the specific characteristics of the organoleptic characteristics.

The terracotta amphorae for the production of wine today are a peculiar characteristic of the terroir. As if the local artisan and manufacturing tradition further characterized the production.

Since the 2000s, for example, in Italy, several companies have started producing amphorae for the wine sector. The amphorae are created by mixing clays in such a way as to guarantee an "insulating" effect for the wine, thus preserving every characteristic feature.

Orange Wines are produced with white grapes and vinified in red. Moreover, maceration can last for days or even months.

Fermented white wine is the Italian definition with which orange wines are distinguished, whose vinification takes place using the same method as red wines.

The grapes are fermented with skins and pips, which remain in contact with the must during alcoholic fermentation and beyond.  In this way, the wine acquires some substances from the peel and the seeds that determine specific characteristics, such as tannins, terpenes and flavonoids.

Macerated white wines are decisive products and are considered very complex and long-lived. There may be residues on the bottom of the bottles, which amplify their organoleptic features.