The first orange wines were made 4,500 years ago in Georgia, where traditionally the grapes were not pressed before starting fermentation.
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To produce an orange wine, the grapes macerate with all their solid parts (the pips, the skin, the stalk). The components of the skin and the stalk then release pigments and tannins, which give the wine its very special color, orange, with golden sparkles. The sweet bitterness that emerges from this maceration in whole bunches is characteristic of orange wines.