Showing 1 to 16 of 281 (18 Pages)
Buy Orange Wines wine
The orange wines correspond to a typology and style of ancestral elaboration for certain white wines massively combining hundreds of wines of the old and new world with very different peculiarities between them. What is the common denominator among all of them? They are wines that, unlike those that are elaborated under a traditional pattern, macerate and ferment the skins and stems acquiring an amber color - orange much darker than a traditional white wine. Skin maceration allows for the release of aromatic precursors (terpenic aromas) therefore the wine must have a higher concentration of tannins and the acidity is more moderate (the potassium of the stem makes to appear tartaric acid).
During vinification these wines ferment the skins and in some cases these are kept during the course of aging in pots of ceramic or baked clay. The use of sulphurous or cryogenic (cold) is not common for orange wines (brisat in Catalan) and therefore there are wines that spontaneously ferment with the yeast adhered to the bloom.
They are amber and cloudy wines because they do not undergo any process of filtration or clarification. Smelling, they are intense in perfumes being these ones the most common such as ripe fruit, pine resin, field herbs, white flowers, sweet spices, nuts and dry grass scents. Tasting, they are remarkably tasty, saline, earthy, austere and dense wines. They are wines in trend within the section of natural wines and being accompanied by well made seafood and meat stews.
- ;
- ;
- ;
-
- ;
- ;
-
-
- ;
-
-
- ;
-
-
- ;
-
-
Buy Orange Wines wine
The orange wines correspond to a typology and style of ancestral elaboration for certain white wines massively combining hundreds of wines of the old and new world with very different peculiarities between them. What is the common denominator among all of them? They are wines that, unlike those that are elaborated under a traditional pattern, macerate and ferment the skins and stems acquiring an amber color - orange much darker than a traditional white wine. Skin maceration allows for the release of aromatic precursors (terpenic aromas) therefore the wine must have a higher concentration of tannins and the acidity is more moderate (the potassium of the stem makes to appear tartaric acid).
During vinification these wines ferment the skins and in some cases these are kept during the course of aging in pots of ceramic or baked clay. The use of sulphurous or cryogenic (cold) is not common for orange wines (brisat in Catalan) and therefore there are wines that spontaneously ferment with the yeast adhered to the bloom.
They are amber and cloudy wines because they do not undergo any process of filtration or clarification. Smelling, they are intense in perfumes being these ones the most common such as ripe fruit, pine resin, field herbs, white flowers, sweet spices, nuts and dry grass scents. Tasting, they are remarkably tasty, saline, earthy, austere and dense wines. They are wines in trend within the section of natural wines and being accompanied by well made seafood and meat stews.