Orange Wine

Classification: ORANGE WINE Macerated white wines are now called Orange Wine, part of our tradition—pure Garganega. A style both ancient and new. The prolonged contact with the grape skins, first with the must, then with the wine or quasi-wine, gives unusual flavors and colors for a wine made from white grapes. In short, a classic vinification process similar to that used for red wines. The grape skins release their contained substances, making the wine much more complex both on the nose and in the mouth. It's an ancient peasant tradition, almost completely lost with the advent of new winery machinery that allows the skins to be removed immediately. A tradition that endures in other parts of the world, but also in the Italian countryside, where peasant wine has always rested on its skins for varying lengths of time. Friuli, Emilia, Veneto, and Liguria are places where even today, home-made white grapes are traditionally macerated. The result is a “food” wine that pairs well with the cuisines of its places of origin, but also with particular international cuisines, especially Asian and Japanese. Important dishes include fish, including fatty ones, cooked, raw, or smoked, poultry white meats, lamb, or goat. For vegetarians, they accompany rich, classic Mediterranean soups, or slightly more elaborate dishes such as eggplant parmigiana or, returning to the East, a mixed vegetable tempura. As with all wines, the serving temperature is important; never serve them cold, but at around 15°C, perhaps opening the bottle some time before serving. Orange wines are suitable for medium to long-term aging, especially those born from long macerations with a strong structure.