Orange wine

We love orange wine, the fourth color of wine. Simply put, orange wine is white wine or natural wine fermented on the skin (mash).

Orange wine, also called amber, is made with white wine grapes with long skin contact. This gives the wines a unique mixture of the freshness of the white wine and the “grip” from the tannins that occur when the skin comes into contact (maceration), which is otherwise only found in red wines. With orange wine, super healthy grape material is a basic requirement, which is why all our orange wines come from biodynamic vineyards. The production usually takes place in Amphorae, large wooden fudges or concrete eggs. The production is very labor-intensive, as the grapes stay on the mash for several weeks or months and have to be stirred by hand several times a day to create this unique taste.

Orange wines have a lot of history and are now making a comeback. Wine was made in Europe in this way more than 7000 years ago.

The wines can be extremely different in terms of taste, smell and color. In particular, varieties with reddish berries such as Pinot Gris or Roter Veltliner result in a strong orange-red. The mash fermentation provides more stability against oxidation. They have subtle aromas of baked apples, pears, nuts, caramel, figs, dried fruits and dates, but little fruitiness. However, the typicity of the variety is preserved particularly well in the case of aromatic varieties (such as Traminer and here in particular Gewürztraminer, Muskateller, Sauvignon Blanc and Scheurebe). The fact that the “Orange Wine Festival” has been taking place in Vienna and Berlin every year in November for about 10 years shows the increasing popularity.

Certified Organic farms may use the English expression "Natural Wine" (but not "Raw Wine"). These are for wines labeled in this way Enrich for the purpose of increasing alcohol, the Sweetening, as well as the addition of treatment agents with the exception of Bentonite and sulphurous acid inadmissible.