We love orange wine, the 4th wine color. Simply put, Orange Wine is white wine or natural wine fermented on the skins (mash).
Orange wine, also called amber, is made with white wine grapes with long contact with the skin. This gives the wines a unique blend of the freshness of the white wine and the “grip” from the tannins that arise when the skin comes into contact with the skin (maceration), which otherwise only red wines have. With Orange wine, a super healthy grape material is a basic requirement, therefore all of our Orange wines are from biodynamic vineyards. The production takes place mostly 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 over 7000 years ago, wine was made that way. All wines in Europe used to be made this way and are now experiencing a renaissance.
The wines can be extremely different in terms of taste, smell and color. Especially varieties with reddish berries such as Pinot Gris or Roter Veltliner result in a strong orange-red. The mash fermentation gives more stability to oxidation. They are slightly astringent and have subtle aromas of baked apples, pears, nuts, caramel, figs, dried fruits and dates, but little fruitiness. Especially with bouquet varieties (such as Traminer and here above all Gewürztraminer, Muskateller, Sauvignon Blanc and Scheurebe) the typicality of the variety is retained quite well. The increasing popularity is shown by the fact that the “Orange Wine Festival” has been taking place annually in November in Vienna and Berlin for about 10 years.
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.