Winemakers are turning to ancient fermentation practices to produce the “orange” wines that are currently en vogue. These are white wines left to steep with the grape skins, spontaneously fermented and purposely oxidized. The result is something not quite like a white or a rosé, and savvy consumers say the low-intervention, no additive wines taste rustic, wild and alive.
The Rise of Orange Wine
August 26, 2015 by Leave a Comment