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Orange Wine — 2016 introduction

Villa Melnik: Fermenting Whites on Their Skins

Follow skin contact and subsequent lees aging processes for white grapes separately.

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Villa Melnik: Fermenting Whites on Their Skins: Comparative Perspectives

Orange Wine — 2016 introduction

Read geography, grape resources, and production processes separately.

  • Raw material

    Sauvignon 60% + Keratsuda 40%.

  • Skin

    Fermented together for 2 weeks.

  • Lees

    Four consecutive weeks of contact.

This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials

FIELD NOTE 01

Blend at the time of release

The 2016 product release is listed as Sauvignon Blanc 60% and Keratsuda 40%. This is an example of combining an international variety and a local variety. Do not assume that these proportions apply to all current bottles; read this as a real example from the release materials.

FIELD NOTE 02

Two weeks and four weeks

It is explained that fermentation occurred with the skins for two weeks, followed by four weeks of aging on the lees. Extraction from the skins and contact with yeast lees are separate steps. Consider which processes contribute to not only the white fruit aromas, but also the color, astringency, and texture in the mouth.

FIELD NOTE 03

Do not over-interpret from color alone.

Here, orange wine means wine made by fermenting white grapes with their skins, not wine with citrus juice added. The color alone does not indicate organic cultivation, lack of additives, or extended barrel aging. Keep records separately for grape material, skin contact, lees, and vessel types.

Key points of this article

This is a different process. Distinguish between extraction from skins and contact with lees after fermentation.

PAUSE & REFLECT

Check your understanding.

Can you describe two weeks of skin contact fermentation and four weeks of lees contact as the same process?

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This is a different process. Distinguish between extraction from skins and contact with lees after fermentation.

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Sources and reference materials

These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.

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