Orange Wine

Classification: ORANGE WINE Macerated white wines are now called Orange Wine, part of our tradition - Garganega in Purity. An ancient and new style at the same time. The prolonged contact with the grape skins, first with the must, then with the wine or almost wine, gives unusual flavors and colors for a wine made from white grapes. In short, a classic winemaking process as used for red wines. The grape skins release the substances they contain, making the wine much more complex both on the nose and in the mouth. It is an ancient, peasant tradition that has almost disappeared with the advent of new cellar machinery that allows the skins to be eliminated immediately, a tradition that resists in other parts of the world, but also in the Italian countryside where peasant wine has always stood on their skins for more or less long. Friuli, Emilia, Veneto and Liguria are places where even today white grapes vinified at home are traditionally macerated. The result is a "food" wine that goes well with the cuisines of its places of origin, but also with particular international cuisines, Asian and Japanese first and foremost. Also important are fatty fish, cooked, raw or smoked, farmyard white meats, lamb or kid. For vegetarians they accompany classic rich soups of Mediterranean cuisine, or slightly more elaborate dishes such as aubergine parmigiana or, to return to the East, a tempura of mixed vegetables. As with all wines, the serving temperature is important, never serve them cold but at temperatures around 15°, perhaps opening the bottle some time before putting it on the table. Orange Wines are wines suitable for medium-long aging, especially those born from long macerations with an important structure.