Macerated (orange) wines

Macerated or long macerated white wines, also known as amber wines, represent a particular style of winemaking. The outer limits of the production of wines from white grapes in contact with oxygen. They are produced by a method in which the white grape juice is macerated with the skins of the grapes. This gives the wine its colour, texture, aroma and flavours, which come from the skins.

The main characteristic is therefore that they are made from white grape varieties, but are fermented together with the skins, as in the case of red wines. As with red wines, the technology is designed primarily to enhance flavour and, to some extent, colour, but not aroma.

What are the characteristics of orange wines?
The production of this wine requires a long and warm maceration at a temperature above 20 °C, a longer maturation on the lees and a minimum use of sulphur dioxide. Both processes are compulsory, but implementation varies between growers.
Some abandon the control of microbiological processes, making production unpredictable and risky. The grapes are often from organic or biodynamic production.
The wine is matured for a long time in different containers such as wooden barrels, clay amphorae or concrete eggs. Stabilisation of the wine is minimal, and bottle ageing for several years is compulsory. It is drinkable for at least five years after it is sold, and may be considerably longer.

Which varieties are most suitable’
The most commonly used varieties are rebula, malvasia, klarnica, chardonnay and pinot gris, with the exception of the aromatic varieties traminer and yellow muscat.

Which grapes are most suitable?
The grapes must be fully ripe, or over-ripe grapes can be used, but the most important thing is that they are healthy.

Sensory characteristics of orange wines:
The colour is amber yellow, possibly with brown tints.
Aroma: a concealed primary aroma, a pronounced tertiary ripening note combined with wood aromatic compounds and a noticeable influence of biological decomposition. Acetic acids, sulphuric compounds and volatile phenols are at least partially detectable.
The taste is dominant, very full, warm, ripe phenolic and without freshness, with a very long aftertaste.