Skin Contact with Grapes
Skin contact prior to fermentation is one of the techniques to extract aroma precursors for white wine. Common for aromatic grapes such as Sauvignon Blanc. Traditional Georgian orange wine producer Marani Satrapezo extends skin contact to fermentation and maturation processes, totaling 6 months. This extended maceration gives colour, body, aromas and tannin to its wines and greatly enhances the cellaring capability.
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