Label for a similar to red wine produced wine as an addition White wine and Rose fourth color wine type. Other names include alternative wine, amphora wine, Artisan Wine, natural wine, Natural Wine and Raw Wine. The foaming products are called Pétillant naturel or called Pét Nat. However, none of these have any significance under wine law. Orange Wine is not allowed fruit wine from oranges like Tarongino or one with orange peel flavored Wine like Vino de Naranja can be confused (both Spain). If there weren't the new name Orange Wine, it would have to be called white wine. It is a method that is thousands of years old. In the antiquity Until the late Middle Ages, red and white wine grapes were mainly mixed in the vineyard, harvested together and one maceration subjected. As a result, much more was achieved tannins and dyes in the wine and yielded depending on the ratio of white and red grapes as well length of fermentation dark yellow, orange to reddish wines. Back then there were hardly any red and white wines as we know them in terms of color and taste.
From the mid-1990s, this type of winemaking first came back into vogue with individual winegrowers. It is increasingly used mainly in Europe Germany. France. Georgia. Italy (especially in South Tyrol and Friuli) and Austria, as well as in the former so-called Crown Lands the Habsburg monarchy Slovakia. Slovenia and Czech Republic, but also overseas California and New Zealand applied. But mainly white wine grapes are used. Often, any chemical additives are selective yeasts. enzymes etc. waived. The vinification is often carried out according to the rules of biological respectively. Biodynamic viticulture, However, there are no official wine law provisions for the production of a wine as an Orange Wine. The vinification can therefore be carried out very differently, although there are similarities such as the above-mentioned mash fermentation, minimal intervention and reduced use of funds gives.
No success stemming of the grape skeleton, this usually results in tannin-rich wines. In principle, however, it becomes one maceration performed, often in earthen, buried in the earth amphorae (as with Cachetic procedure in Georgia). The wine then remains on the mash for a long time (months). Then it matures for years in a large wooden barrel, often without it filtration bottled and stored in the bottle for a long time. This gives him great durability what minor sulfur use allows. Vessels made of concrete in the form of so-called soils are also increasingly used for fermentation and expansion concrete eggs in fashion.
The wines can relate to taste. odor and colour be extremely different. Especially varieties with reddish berries like Pinot gris or Red Veltliner result in a strong orange-red. The mash fermentation provides more stability towards oxidation, They are easy astringent and have subtle aromas of baked apples, pears, nuts, caramel, Figs, dried fruits and dates, but little fruitiness on. But especially with bouquet places (such as Traminer and above all here Gewurztraminer. muscatel. Sauvignon Blanc and Scheurebe ) remains varietal in pretty good condition. The increasing popularity shows the fact that in Wien since 2012 the "Orange Wine Festival" takes place annually in November.
Wines produced in this way must not be considered quality wines be marketed. Many would already with the sensory Exam does not correspond, but this is by no means to be understood pejoratively. It is not clear whether Orange Wine will ever become an independent wine category with clear wine production rules such as white wine, red wine and rosé. This also depends on whether these wines can overcome the current niche existence and appeal to a larger consumer group. A definition under wine law could be formulated as follows: Orange Wine is a wine made from (mainly) white wine grapes, in which the fermentation has mainly taken place on the mash. For example, a requirement that at least 85% of the wine was fermented on the mash would also be conceivable (analogous to the requirement for one unmixed Wine).
In Austria, some wine-related framework conditions were defined for the orange wine in 2018. To date, wines have been allowed to use a cloudiness or oxidative note that do not lead to the wine being spoiled, only as wine without the indication of vintage or vine and without specifying a closer origin are marketed as Austria. Already was with maischevergorenen White wines may have the additional information "orange wine", but had to Vins and quality wines be flawless. Orange wines can now be marketed as country wines, even if they have a cloudy or oxidative note. It is now possible to indicate the vintage, grape variety and wine region on the bottle label.
certified organic farms may use the English expression "Natural Wine" (but not "Raw Wine"). For wines labeled in this way, they are enrich in order to increase alcohol, which sweetening, as well as the addition of treatment agents with the exception of bentonite and sulphurous acid inadmissible.
All tools, work and measures in the vineyard during the growth cycle can be found at Weingarten Care, Complete lists of the numerous cellar techniques, as well as a list of wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,