Description
Orange wine gets its distinctive orange hue as a result of prolonged contact with grape skins, stems, and seeds. While wines made with white grapes are typically produced by pressing the grapes right away, without skin contact, in the case of this orange wine, the juice and wine remain in contact with the skins, seeds, and stems for 100 days before pressing. This gives the orange (or skin-fermented) wine tannin and spicy attributes.
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