A return to the origins of winemaking
Orange wines represent the most fascinating bridge between ancestral tradition and contemporary winemaking. These wines, made from white grapes vinified with long maceration on the skins like red wines, have their roots in the ancient Georgian tradition of wines in qvevri, underground amphorae. The result is wines with a characteristic amber-orange color, pronounced tannic structure, and extraordinary aromatic complexity. Rediscovered in the 1990s by pioneering winemakers such as Josko Gravner and Stanko Radikon in Friuli, this technique has spread throughout the world, becoming a symbol of a natural approach that respects winemaking traditions.
A universe of sensory complexity
Orange wines offer a sensory experience that defies convention, positioning themselves in uncharted territory between whites and reds. The aromas range from dried fruit to aromatic herbs, from exotic spices to oxidative notes, to hints of citrus zest and honey. On the palate, they impress with their tannic structure, lively acidity, and remarkable persistence. Wines from aromatic grape varieties such as Malvasia, Ribolla Gialla, Gewürztraminer, and Riesling are particularly expressive. Ideal versatile table companions, they accompany structured dishes, aged cheeses, and even meats. Their ability to evolve over time also makes them fascinating collector's items for enthusiasts seeking authentic and non-standard experiences.
