Cosa sono esattamente gli orange wines e come si differenziano dagli altri vini?

Gli orange wines sono vini ottenuti dalla vinificazione delle uve con le bucce, proprio come i vini rossi, ma con un colore arancione o ambrato. Si distinguono per il loro processo di fermentazione naturale e il profilo aromatico unico.

Quali sono le caratteristiche principali di un orange wine in termini di gusto e aroma?

Gli orange wines spesso presentano gusti complessi, con note di frutta secca, spezie e tannini morbidi, accompagnati da un aroma intenso e aromatico che varia a seconda del vitigno e del metodo di produzione.

Come si produce un orange wine e quali sono i passaggi fondamentali del processo?

L'orange wine si produce fermentando le uve con le bucce, utilizzando metodi naturali e senza aggiunta di conservanti. Il processo include la macerazione prolungata, che conferisce al vino il suo colore arancione e le sue caratteristiche uniche.

Quali abbinamenti gastronomici sono consigliati con gli orange wines?

Gli orange wines si abbinano bene con piatti a base di formaggi stagionati, carni alla griglia, piatti speziati e cucina tradizionale, grazie alla loro complessità aromatica e tannica.

Perché gli orange wines stanno diventando sempre più popolari tra gli appassionati di vino?

Gli orange wines stanno crescendo in popolarità grazie alla loro naturalezza, profilo aromatico distintivo e la loro versatilità, che li rende una scelta interessante per chi cerca un'esperienza di degustazione diversa e originale.

Bottiglie di orange wine dal colore ambrato con calici di vino su sfondo rustico

What are orange wines?

April 24, 2026 Gianluca Castangia

Orange wines are wines produced from white grape varieties, and they are characterized by the long fermentation they undergo. While white wines require quick fermentation, meaning the skins remain in contact with the must for a limited time, in the production of orange wines the process is prolonged. Starting from white grapes, a red wine vinification is carried out. This results in an amber wine, complex due to the tannins but savory and fresh at the same time.

It is worth noting that this type of wine, which is currently enjoying a resurgence, is actually very ancient. A long time ago, when technology was not as developed and there was no way to separate the skins from the must immediately, white wines were produced in the same way orange wines are made today. This resulted in amber, golden, red-streaked wines. Then technology evolved, leading to white vinification. Orange wines, however, continue to be produced in the ancient manner.

The country of origin of orange wines is Georgia. Here, their vinification has been handed down for almost 8000 years. This involves macerating the must in contact with the skins, and a very slow fermentation inside clay amphorae (the so-called qvevri). Holding about 1000 liters, the amphorae are hermetically sealed, covered with wax, and buried according to a procedure protected by UNESCO.

With the exception of this particular tradition, the production of orange wines follows the rules of red wine vinification. While white wine production involves a machine that separates the must from the skins, removing them, in orange wines the skins remain in contact with the must after crushing. In doing so, they release aromatic substances, coloring agents, and indigenous yeasts from the grapes. This is what happens in the production of Italian orange wines. Today, for the production of orange wines, resistant and thick-skinned grapes are used (Ribolla, Malvasia, Pinot Grigio, Nuragus). The duration of maceration is determined by the producer, and aging can take place in amphorae or in wooden or steel containers.

CHARACTERISTICS OF ORANGE WINES

In terms of characteristics, orange wine differs primarily in its color, which, as the name itself suggests, is orange. Depending on the maceration, which can last a few days or several months, the color will range from amber or deep gold to a light red. However, the difference with rosé wines is clear: the source of the coppery hues is not red grapes, which are prohibited in orange wines, but rather the maceration process.

In organoleptic terms, orange wines are more complex and structured than white and rosé wines, especially due to the presence of tannins, but they retain that typical sensation of freshness and savoriness. Their aroma can have notes of ripe or candied fruit, citrus, aromatic plants, and spices such as pepper or cinnamon. Many orange wines smell of dried fruit, oxidation, and bread crust. But everything depends on the production methods, the duration of fermentation, and the aging location. Similarly, they can also be very heterogeneous on the palate.

Orange wines should be served in large glasses, at a temperature of 12-14°C. This is because their organoleptic characteristics depend on the time the skins have been in contact with the must, the starting grape variety, and the aging method, and the ideal pairings can vary greatly. They are generally recommended to accompany white and spicy meats, fatty and smoked fish, aged cheeses, and richly sauced pasta dishes.