Maceration wines, also known as orange wines, are becoming increasingly popular with wine lovers in search of authenticity and unique taste experiences. The result of long fermentation, these wines are distinguished by their amber color, tannic texture and aromatic richness.
But how are these very special wines made? What are their specific characteristics, and how do you taste them? Let's dive into the fascinating world of maceration wines.
What is a maceration wine?
Unlike traditional white wines, which are vinified without prolonged contact with the grape skins, maceration wines use a process derived from ancestral winemaking techniques.
The principle of pellicular maceration
Maceration involves leaving grape juice to ferment in contact with skins, seeds and sometimes even stalks for an extended period. This process, often reserved for red wines, is applied here to white grape varieties.
This contact with the solid parts of the grape brings :
- An amber or orange color due to natural skin pigments.
- A tannic structure, unusual for a white wine.
- Complex, evolving aromas of dried fruit, spices and oxidative notes.
The origin of maceration wines
Orange wines are not a modern invention. They have their roots in antiquity, notably in Georgia, where winemakers used large buried amphorae, called qvevris, to ferment and mature their wines.
Other regions have continued this tradition:
- Italy (Friuli and Tuscany): home of many maceration wines, often aged in amphorae.
- Slovenia and Croatia: traditional production using indigenous grape varieties.
- France (Alsace, Jura, Languedoc): some winegrowers are experimenting with this technique with remarkable results.
Today, maceration wines are back in the spotlight, driven by the rise of natural wines and environmentally-friendly wine-making practices.
Key stages in the vinification of orange wines
1. Grape selection
The white grape varieties used for maceration must have thick skins rich in polyphenols to develop aromas and good structure. Among the most common are :
- Gewurztraminer: aromatic intensity and spice.
- Ribolla Gialla: widely used in Italy and Slovenia.
- Sauvignon Blanc: lively acidity and herbaceous notes.
2. Long maceration
The duration of long fermentation varies from a few days to several months. The longer the fermentation, the greater the intensity and complexity of the wine.
3. Breeding
Some winemakers choose to age their wines in oak barrels, amphorae or stainless steel tanks to refine their aromatic profile.
4. Bottling
Maceration wines are generally bottled without filtration or fining to preserve their authenticity.
What makes orange wines so special?
Orange wine offers a unique palette of flavors and sensations that distinguish it from classic white wines.
An atypical aromatic profile
Thanks to maceration, the aromas evolve towards deep, spicy notes:
- Dried fruit (apricot, fig, hazelnut).
- Spices (cinnamon, saffron).
- Dried flowers and candied citrus fruit.
A surprising tannic texture
Unlike classic white wines, which are often supple and fresh, maceration wines have a tannic structure similar to that of red wines. This gives them a fuller mouthfeel and good ageing potential.
Vinification without chemical inputs
Many orange wines are produced naturally, without the addition of industrial yeasts or sulfites. This gives them a more authentic expression of terroir.
How to enjoy a maceration wine
Wine and food pairing
Thanks to their intensity and structure, orange wines go well with a wide variety of dishes:
- Spicy dishes: Indian, Thai or Moroccan cuisine.
- Mature cheeses: comté, parmesan, pecorino.
- White meats and roast poultry.
- Fish in sauce and seafood.
Operating temperature
They should be served slightly chilled (12-14°C) to reveal their full aromatic complexity.
Glass type
A wider red wine glass is recommended to allow the aromas to develop to the full.
Maceration wines and the natural wine trend
With the rise in popularity of natural wines, more and more consumers are turning to maceration wines. Their production is often based on environmentally-friendly practices, such as :
- Biodynamic vi ticulture to enhance terroir expression.
- Spontaneous fermentation, without the addition of industrial yeast.
- Little or no use of sulfites.
The challenges of orange wine production
Despite their growing popularity, these wines are still confidential and pose a number of challenges for winemakers:
- A niche market: still unknown to the general public, these wines need to be taught to consumers.
- Delicate vinification: long maceration requires perfect control to avoid aromatic defects.
- Their tannic, oxidative profile may surprise fans of classic white wines.
Conclusion
Maceration wines are an invitation to a sensory voyage. The result of long fermentation, these orange wines seduce with their intensity, tannic structure and unique aromatic palette.
In full expansion, they are part of the natural wine movement, attracting wine lovers in search of authenticity and new experiences.
If you enjoyed this article, please feel free to read the following article "Why are these wines so expensive? Analysis of pricing factors", which might also interest you!
