How Orange Wine Is Made - A Step-by-Step Guide for Curious Wine Lovers

How Orange Wine Is Made

How orange wine is made is a question more and more wine lovers are asking - and the answer lies in an ancient but resurgent method: fermenting white grapes with their skins. This process, known as skin-contact fermentation, gives orange wine its deep amber colour, textured body, and complex, savoury character.

In the article below, we’ll explore each step of how orange wine is made - and introduce a beautiful example from Veneto that brings this tradition to life! 

What Is Orange Wine?

Despite its name, orange wine isn’t made from oranges. It’s a white wine made using red wine techniques. That means instead of quickly pressing the grapes and discarding the skins (as you would for typical white wine), the grape skins are left in contact with the juice during fermentation - sometimes for days, sometimes for months.

This process gives the wine its rich amber or “orange” colour, a more robust structure, and often a complex, savoury flavour profile. The style dates back thousands of years to Georgia, where winemakers fermented wines in large clay vessels called qvevri.

Grape Selection

Orange wine is made using white wine grape varieties, but not just any white grapes. Winemakers often choose aromatic or thick-skinned varieties like:

• Pinot Grigio
• Solaris
• Sauvignon Blanc
• Malvasia

The grape choice plays a major role in the final character - from floral and fruity to nutty and herbal.

The Key Step: Skin Contact Fermentation

Here’s where the magic happens.

Once the grapes are harvested, they are crushed and left to ferment with their skins and seeds, just like a red wine. This process, called skin contact fermentation, extracts:

• Tannins - unusual in white wines, giving orange wines their signature grip
• Colour pigments - resulting in hues ranging from deep gold to copper
• Complex aromas and flavours – often floral, spicy, or even tea-like

Fermentation can last anywhere from a few days to several months, depending on the winemaker's intention. Some winemakers punch down the skins regularly to encourage extraction; others let the wine rest undisturbed.

This ancient technique contributes to the wine’s texture, structure, and aging potential. It also introduces a wild, sometimes oxidative character - especially if minimal intervention is practiced.

Aging and Bottling

After fermentation, orange wines may be aged in:

• Clay amphorae (as in Georgian tradition)
• Oak barrels
• Concrete or stainless steel tanks

Many orange wines are made in a natural, low-intervention style: they’re unfiltered, use little or no added sulfites, and are bottled with minimal manipulation.

The result? A wine that is expressive, alive, and often a little unpredictable - in the best way.

Orange wine sits somewhere between white and red on the spectrum. It’s bolder than a white but fresher than a red, making it incredibly versatile with food - from cheeses and charcuterie to spicy dishes and roasted meats.

Taste Orange Wine for Yourself: A Glowing Example from Veneto

GianniTessari ' Rebellis ' Veneto Bianco IGT, 2022

Golden yellow color. Fragrant with Citrus, sweet spices and floral aromas. Enveloping on the palate, good sapidity and pleasurable persistency.

If you’re intrigued by how orange wine is made and ready to experience it firsthand, there’s no better place to start than with our Natural Orange Wine from Veneto - a brilliant reflection of tradition, innovation, and minimal intervention.

Crafted from 100% Solaris, a PIWI grape bred to resist fungal disease, this wine is made without chemical treatments and fermented using only indigenous yeasts. Just as ancient Georgian winemakers did thousands of years ago, this wine undergoes 5–7 days of skin maceration, followed by 12 months aging in terracotta amphorae, which lends a gentle oxidative character and textural complexity.

The result? A golden yellow wine with floral, citrus, and sweet spice aromas, enveloping the palate with vibrant sapidity and a long, pleasurable finish.

Tasting Notes:
Golden hue, aromas of citrus peel, floral notes, and sweet spice. Structured yet elegant, with beautiful freshness and persistence.

Perfect Pairings:
Fish starters, vegetarian dishes, pasta, and cured meats — exactly the kind of bold, varied table orange wine is made for.

Cellaring:
Drink now or enjoy through 2027 - its natural stability and amphora aging make it a beautiful short-term cellar option.

Behind this wine is the Tessari family, whose winemaking roots in Veneto date back to 1616. Since launching his own label in 2013, Gianni Tessari, alongside his daughters Valeria and Alice, has become a standout in Italian winemaking, with accolades like 14 Tre Bicchieri awards to his name! 

Orange wine is no longer just for wine geeks and natural wine bars. With its unique method of production, deep history, and growing mainstream appeal, it’s fast becoming a staple for curious drinkers and sommeliers alike.

If you’ve never tried it before, now is a perfect time. We invite you to browse our selection of carefully curated orange wines.