![]() "I was really fascinated by the different styles," she says, adding that her extensive experience with red-wine production helped push her to experiment even further. In Austria, Christina Netzl made her first skin-contact white wine back in 2015. Curiosity reignsįor some, curiosity was the impetus. Since then, the winery has experimented with varying maceration levels and indigenous grape varieties. Wurdeman's original skin-contact Rktasiteli spent three months on the lees with partial stem contact. Later, we realized many of our most coveted clients gravitated to putting orange wines on their lists, as it was distinctly Georgian!" "Though in Georgia, the process is unique, as it remains the dominating and most desirable style for Georgian supras wines. "From my experience Georgia is one of the only countries where orange/amber wines are the most common and celebrated style, but it's not the only place," he says, citing Spain and Italy as other countries that widely use this practice. Today, the practice has since become synonymous with the country's vinification regimen. ![]() Wurdeman notes that historically, most Georgian white wines were made with some level of skin contact. "From the beginning, we wanted to offer unapologetically Georgian wines that were respectful of the heritage here, as well as distinct and different from international wine styles," he says. In Sighnaghi, Georgia, American winemaker John Wurdeman made his first skin-contact white wine at Pheasant's Tears back in 2008 to honor regional history. Six industry professionals around the globe have weighed in on their experiences with this unique style of vinification, here. Though regardless of the why, the how-to, learning processes, and consumer responses are equally varied. For others, saving stagnant fermentations and moving things along in the cellar were the driving force. For some, regional history, consumer interest, and simple curiosity have been the starting points. Related stories:Ĭarbonic Maceration Breaks Out of Beaujolaisįrom a winemaker's perspective, the reason for diving into this style of winemaking is equally varied. Grape varieties, regions, and vinification styles of these grippy wines fall all over the flavor profile spectrum. ![]() Not quite red, not quite white, and most definitely not made from oranges, these skin-macerated whites can offer the best of both worlds in the realms of texture, flavor, and quality – though not all skin-contact wines are one in the same. Over the last decade, skin-contact wines have seen a renaissance like never before. © Wikimedia Commons | Maceration is an everyday practice for reds, but more white wine producers are now using it. ![]()
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