Skin Contact / Orange Wine
White grapes fermented on their skins — ancient method, modern revival
The Method
Conventional white winemaking involves pressing the grapes immediately and fermenting only the juice, without skin contact. Skin-contact wine reverses this: the grapes (white varieties) are crushed and fermented with their skins for anywhere from a few hours to several months.
What Changes
Extended skin contact extracts: - Tannin — giving white wine an unusual grip and structure - Color — ranging from pale gold to deep amber, hence "orange wine" - Phenolics — adding complexity, bitterness, and aging potential - Aromatic compounds — often more savory, oxidative, and textured than conventional whites
The Georgian Tradition
The most ancient skin-contact tradition is Georgian qvevri winemaking, where grapes are fermented and aged on skins for 6+ months in underground clay vessels. This 8,000-year-old practice is the origin of the modern orange wine revival.
In Japan
Delaware grapes in Yamanashi are increasingly used for skin-contact wines by natural producers, producing wines of unusual texture and character that bridge Japanese grape varieties and natural wine philosophy.