Orange wine and natural wine represent a growing movement towards minimal intervention in the cellar and the rediscovery of ancient techniques.
Orange wine (Amber wine)
Made from white grapes macerated with the skins for days, weeks or months — exactly as red wine is made. Skin contact gives the wine an orange to golden-amber colour and extracted tannins. The result is fuller and more tannic than white wine, with nutty, dried-fruit and honey-like notes. The technique is ancient: in Georgia wines have been macerated in clay jars (qvevri) buried in the ground for at least 8,000 years. Friuli in Italy and Slovenia are modern centres.
Natural wine
No precise legal definition, but generally refers to wine made from organically or biodynamically farmed grapes, spontaneous fermentation (wild yeast), minimal sulphur additions and no corrective additives. Results in vibrant individuality but requires careful winemaking to avoid faults. Natural styles can be cloudy, slightly fizzy (pétillant) and unusual in flavour — intentionally or otherwise.