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And many orange wines step in admirably at moments when you might pour red. They’re typically richer and more densely textured than most white wines-this is by design-and that makes them less carefree, more suited to cold weather than warm.Īrguably their ideal time is in fall or winter, when richer flavors feel most at home. Orange wines are usually a bit more complicated. Rosé can be refreshing and easygoing, and can be drunk with nearly anything. But it’s worth acknowledging they have a more limited palette than, say, rosé, in their use. Yes, the best skin-contact whites are very good. But it also brings us to the pertinent question for orange wine, now that it’s not so shiny and new. That widespread popularity proves this life beyond fad.
#ORANGE WINE PLUS#
Italy (and by extension Georgia, which only shook off Soviet-era controls in 2003) provided the origin points, but the style has found homes in France, Spain and throughout Europe, plus California, Oregon, Australia, Chile and most everywhere in the New World. This resonance explains why the orange-wine world keeps expanding. It was a perfect storm of a precursor for today’s natural-wine movement. The qualities of the wines, which not only offered an amber hue-something that was completely new from these grapes-but also deep, robust flavors and dense textures that spoke more of red wine, immediately found fans.īut it was the story itself-of reclaiming ancient ways and bringing them forward into a modern world that had fallen prey to technical winemaking-that turned out to be astonishingly prescient. This was especially in the case of Gravner, who had already achieved fame as a more traditional winemaker. And by the early 2000s, these orange wines had become defining for them. There, a handful of winemakers, including Josko Gravner, Stanislao “Stanko” Radikon and Paolo Vodopivec, and some counterparts on the other side of the nearby Slovenian border, began a resurrection of ancient but ongoing techniques that they encountered in what’s now the republic of Georgia-namely the use of the amphora-like vessels known as qvevri, and the long soaking of white wines on their skins.įriuli being one of the few places in the world where white wine is more important than red, winemakers immediately warmed to the notion of such serious treatment for white grapes. The modern origins of skin-contact can be traced back to the late 1990s, and to the Friuli-Venezia Giulia region of northern Italy. But amid all the hype, it’s interesting how little discussion there has been about their larger purpose. It's a wine that farmers in the past used for themselves in packed lunches during work in the countryside, often combined with pecorino aged cheese or salted sardines.That’s all happened pretty quickly these wines have come of age in less than 20 years. caciocavallo) or very tasty and typical dishes of Mediterranean cuisine (pasta with sardines and fennel, anchovies etc.).
Perfect in combination with seasoned cheeses (e.g. It is a dense and structured wine without neglecting elegance, rustic tannin reminiscent of the most authentic countryside.Īt the taste has an excellent freshness and drinkability, with hints of spices and mature fruit. The wine is thus of a deep orange color and with a very long aging potential. We decided to make a "cut with the past" (represented on the label by a Katana that cuts the grapes in two halves), doing the opposite to the big wineries.Ĭatarratto is a great grapes when you leave everything it has, and, as you know, the secret and power is in the skins!
#ORANGE WINE SKIN#
Big wineries started to vinify it (for market) taking eveything away: thus no skin contact, pastorizing, massively filtering, obtaining a white paper colour idro-alcoholic drink, not a wine. In the last 20 years we assisted to the ANNIHILATION of these grapes. Catarratto vines are the most cultivated in our Alcamo territory Catarratto is, more than other grapes, the symbol of our town. After 5 years of winemaking we finally came up with our expression of Catarratto grapes.
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