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Is spreading more and more the worldwide consumption of this original colour wine, obtained by prolonged maceration of must with skins and stalks of the white grape.
This process is typical of Istria, Friuli and Georgia, where maceration occurs in clay amphorae. Until a couple of decades ago the producers counted themselves on the fingers of one hand, while today the market has learned to appreciate this particularity and the production is widening also to other areas like Puglia and the use of other vines. The main exports are to Japan, where orange wine is especially appreciated for the perfect combination with sushi, but important consumers are also Australia, Brazil and USA. What is striking about this wine, in addition to the amber colour, is its turbid appearance characteristic of unfiltered wine, its characteristics not altered by the use of pesticides in the vineyard and yeasts in the cellar, and its strong and particular taste that moves away from traditional canons of white and also differs from the red, making it a truly unique product, destined to come out of the niche where the markets have relegated it.
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