Macerated white wines are back on tables all over the world.
The wine lover’s community started to call them orange wine.
In results- people started to percieve those kind of products just like a new trend.But that’s actually wrong.Orange wine are big part of the wine making history.
We can say: “An ancient and new style at the same time”.
The prolonged contact of grape skins first with must, then with wine or almost wine, gives unusual flavors and colors to a wine made from white grapes.
In short, a classic vinification as it is used for red wines (vinificazione in rosso). Grape skins release the substances contained in them making the wine much more complex both in the nose and in the mouth.
It is an ancient tradition, almost disappeared with the advent of new cellar machineries which allow the immediate elimination of skins, a tradition which is still alive in Georgia ( For those who don’t know yet, Georgia, is considered the cradle of wine) as well as in the Italian countryside where peasant wine has always stayed on its skins for more or less time.
Friuli, Emilia, Veneto and Liguria are places where even today white grapes are vinificated at home are traditionally macerated.
The result is a food friendly wine that goes well with the cuisines of its places of origin (traditional method of food and wine pairing) as well as with particular cuisines such as the Asian one.
Let’s discover more in this video- Press play
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