Presentation Orange Wines

Orange Wine
Color

• Orange wine production is related to extended skin contact and oxidation-reduction phenomena
• Orange Wine method originated from old Georgian traditional winemaking method – Qvevri
• Some countries use Qvevri vessel for fermentation and storage of white wines

Orange Winemaking
• Several production methods used to produce orange wines
• Methods differ by skin maceration time, vessels used for fermentation and storage
• Most of orange wines are produced by spontaneous fermentation Orange Wine Requirements
• Good quality and properly matured grapes – avoiding herbaceous flavors • Appropriate chemical composition of the grapes – nitrogen content to avoid stuck/sluggish fermentations
• Gentle crushing avoid seed crushing
• Not all varieties are appropriate for skin contact maceration (only several varieties have been experimented so far)

• Cleanliness of the vessel and quality of vessel material • Increasing PH of the wines during skin maceration should be considered • The content of the vessels used should be considered for chemical composition of the grapes – high acidity of the grapes can corrode the concrete vessels

Innovative Vessels
The shape is similar to
Kvevri
Installed in the cellar rather than to be buried in the ground

Innovative Vessels

 Avoiding direct sunlight
 Avoiding water pressure inside or outside
(http://www.ausnzwinemakers.com/)

 Artenova clay vessels with stainless steel lids Beewaxed inside  Notes from winemakers – some were clean in offflavors some were stinky
 Less SO2 needed
 Can be pressure washed and dried in the sun, no need to fill them because of volatality  Stabilizing the water content of the clay - by putting it filled with water
 Insulative capacity – good temperature retention
 Cooling plates available

Innovation

• As Orange wines have become trend nowadays some innovative techniques appeared, such as
• Some companies in Italy, Australia, New Zealand, USA and others started producing