Orange Wine

Orange Wine: The Ancient Style That's Captivating Modern Wine Explorers

Orange wine—also known as skin-contact white wine—is made from white grape varieties, but unlike traditional white wines, it is fermented with the grape skins and seeds for an extended period. This process gives the wine its distinctive orange or amber hue, along with a more complex, textured, and tannic profile that appeals to adventurous palates.

How Is Orange Wine Made?

The key difference in orange wine lies in its vinification process. While white wines are typically made by pressing the grapes and fermenting only the juice, orange wines are macerated with the skins, sometimes for days, weeks, or even months. This extended skin contact extracts color, tannins, structure, and flavor compounds that are not present in conventional white wines.

The result? A wine that combines the freshness of a white with the body and grip of a red—a perfect choice for wine lovers looking for something out of the ordinary.

The Rise of Orange Wine in Spain

Although orange wine has ancient roots—dating back thousands of years to Georgia and other parts of the Caucasus—it has experienced a global resurgence in recent years, including in Spain.

Regions such as Catalonia, the Valencian Community, and increasingly Castilla-La Mancha have embraced this style, experimenting with native white varieties and minimal intervention winemaking.

One of the most prominent grapes used in Spanish orange wines is Garnacha Blanca, which, when fermented on the skins, can offer aromas of dried herbs, citrus peel, spices, and dried fruits, with a savory, textured palate.

Why Try Orange Wine?

If you're a wine explorer looking to break away from the ordinary, orange wines offer a unique sensory experience. Their bold personality, food-pairing versatility, and natural winemaking appeal make them a favorite among sommeliers and adventurous drinkers alike.

It's worth noting that orange wine production is still relatively new in Spain, so you'll find a wide variety of expressions depending on the winemaker’s approach—ranging from slightly skin-contacted and fresh, to deeply structured and oxidative.