There are some white wines made by the technique of leaving freshly crushed juice in contact with the grape skins for a prolonged period. I've seen this type of wine called "Orange", although I know that the wine can be any sort of color in shades ranging from pink, to ruddy cider to a vivid orange.
I’ve had several vintages of Massavecchia Ariento as well as Radikon Oslavje and Ribolla Gialla. Gravner seems to be a popular choice, though I've yet to have one that I liked. My new favorite is La Stoppa Ageno, when I can find it.
What other “orange” wines are you enjoying?
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