What is an orange wine?
There is a wine that cannot be easily classified. It is not white, it is not rosé, it is not red. It has the color of amber, copper, sunset — and a character that surprises those who taste it for the first time.
It is called orange wine, and today it is captivating more and more enthusiasts around the world. But its history is anything but new.
Orange wines are produced from white grapes. The difference lies in the process: instead of immediately separating the must from the skins, the skins remain in contact with the wine for an extended period — sometimes a few days, sometimes several months. It is, in every respect, a red wine vinification applied to white grapes.
The result is an amber, complex, tannic wine — yet fresh and savory. A paradox that becomes character.
A method as ancient as wine itself
Orange wine is not a fad. It is a return.
A long time ago, when technology did not allow for quick separation of skins from must, all white wines were produced this way. Golden, amber, red-striped wines were obtained — full of aromatic substances, tannins, and indigenous yeasts. Then white winemaking spread, and those ancient wines almost disappeared.
Almost. Because in Georgia, they never stopped.
Georgia: 8,000 years of orange wine
Georgia is the cradle of orange wines. Here, for almost 8,000 years, a winemaking tradition has been handed down that UNESCO has recognized as a world heritage site.
The Georgian method involves maceration of the must in contact with the skins and a very slow fermentation inside qvevri: terracotta amphorae of about a thousand liters, hermetically sealed, covered with wax and buried to maintain a constant temperature throughout the process.
A method that respects time — that of wine, that of the earth, that of tradition.
How orange wine is produced
Outside the Georgian tradition, the production of orange wines follows the rules of red wine vinification:
- After crushing, the skins remain in contact with the must
- The skins release aromatic substances, coloring agents, and indigenous yeasts from the grapes
- The duration of maceration is chosen by the producer: from a few days to several months
- Aging can take place in amphorae, wood, or steel
For Italian orange wines, resistant and characterful grapes are used — Ribolla Gialla, Malvasia, Pinot Grigio, Nuragus — which withstand prolonged maceration well without losing their identity.
The color: where does that orange come from?
The first thing you notice is the color. Depending on the duration of maceration, orange wine can range from a deep, luminous golden to a deep amber, with coppery and even reddish reflections.
But beware: that color does not come from red grapes — red grapes are forbidden in orange wines. It comes from the maceration process, from the transfer of pigments from the white skins over time. A slow, natural transformation, visible in the glass.
The difference with rosés is clear: different origin, different character, different history.
Aromas and flavors: surprising complexity
Orange wines are more complex and structured than traditional white wines, especially due to the presence of tannins — which do not exist in conventional whites. Yet they retain that sensation of freshness and savoriness typical of white grapes.
On the nose, they can express:
- Ripe or candied fruit — apricot, peach, citrus
- Spices — pepper, cinnamon, ginger
- Oxidative notes — dried fruit, hazelnut, bread crust
- Aromatic herbs and resinous notes
On the palate, they are as heterogeneous as their origins: the character of each orange wine depends on the grape variety, maceration, location, and aging method. No two are alike.
How to serve and what to pair it with
Orange wine is served in large glasses, at a temperature of 12–14°C — cooler than a red, more structured than a white.
In general, it works well with:
- Spicy white meats — curry chicken, herb rabbit
- Fatty and smoked fish — salmon, mackerel, tuna
- Aged cheeses — Sardinian pecorino, parmesan, blue cheeses
- Elaborate first courses — stuffed pasta, rich sauces, mushroom risottos
Its tannic structure supports bold flavors; its freshness cleanses the palate. A balance that few wines can guarantee.
Our orange wines in Villasimius: C’alma and Zankitai
At Colline del Vento, we are very familiar with this philosophy — and we have applied it in two different ways, two distinct characters, two interpretations of the same territory.
C’Alma is our orange wine from hand-picked white grapes typical of Villasimius, harvested in mid-September. Vinification takes place in steel at controlled temperature, followed by 5–6 months of aging in wooden barrels. The result is a wine with an intense amber-orange color, fruit of a long maceration on the skins. On the nose, it opens with a distinct sweet note that softens on the palate, giving way to aromas of ripe yellow-fleshed fruit, candied citrus, and hints of Mediterranean scrub. The enveloping finish of sweet spices — cardamom, vanilla — completes a glass of exceptional complexity. Produced in limited quantities — just under 2,000 bottles — C’Alma is a space for experimentation, without ever betraying respect for the territory.
Zankitai: our re-fermented orange wine
At Colline del Vento, we are very familiar with this philosophy. We have made it our own with Zankitai — our orange wine from Nuragus grapes, re-fermented in the bottle with aging on lees.
Zankitai is born from the granite of Villasimius, from the Mediterranean sun, from the wind that blows through the rows. The prolonged maceration on the skins gives it structure and complexity; the re-fermentation in the bottle and contact with the yeasts give it that enveloping texture and that bouquet of bread crust and ripe fruit that make it unique.
It's not an easy wine to describe. It's a wine to open, pour, and let speak for itself.
Fresh. With company. As it should be.
