Orange wine

If you had tasted the very first white wines a few thousand years ago, it is almost certain that such wines would be much closer to orange wines than to white wines as we know them today. In Georgia, are wines like this still made and belong to their cultural heritage. However, modern orange wawe come mainly from Slovenia, Italy, Austria, but also the Czech Republic and other countries.

There are many shades of orange. The scale starts at golden yellow and ends at a very deep orange, sometimes pinkish color. It occurs naturally after grinding white grapes and macerationing them on skins with must and wine with the help of fine oxidation. This process can take days, weeks or even months. However, there are wines that have been "on the skins" for much longer. There are more methods and philosophies, the goal is always the same - to get a more intense color and taste, original structure and the most refined texture of the result. We love when this is done completely without additives, very often without added sulfur. Maceration can take place in wood, clay amphorae (the original Georgian ones are called Qvevri), concrete, stainless steel or even in plastic containers. There are no rules. Orange wine is often not completely clear, it is usually not filtered or clarified.

For orange wine to be truly good, only grapes not affected by synthetic sprays and fertilizers can be used. The same applies to the work in the cellar itself, where no “miracle” product can replace a healthy and high-quality grape. That's what we believe in and what we offer, no compromises.