Orange 3 Bottles

Skin Contact, how many times have you heard that over the last few years?

I imagine a lot, but the reality is that these words refer to a very ancient technique, typical of the Orange or the great Reds of today.

Defining Orange white wines that think they are red is therefore as funny as it is appropriate.

The technique basically consists of prolonged contact over a period of days between the skins and the must, which gives the wine very special aromas and colours, especially when compared to a product made from white grapes; the grape skins in fact release the substances they contain, making the wine more complex, both to the nose and to the mouth.

These long macerations do not represent the last frontier as far as vinification is concerned, but rather the first, since it is the main technique used in Gerogia, probably the cradle of wine.

Maceration on the skins is a technique that is also present in Western Europe, finally back in the limelight and of which more or less traces had been lost with the advent of the Modern Era and the new cellar machinery that immediately eliminates the skins, for a faster and clearer extraction.

The certification of the quality of these wines is obtained by the fact that the grapes come from a sustainable type of farming, respectful of the environment (therefore without chemicals) and of the final customer, as everything that is on the skins then pours into the glass.

They are wines suitable for long aging, not always easy, but so rich in aromas and flavors that make every sip a real experience.

From the AcinoNobile channel