Macerated wines are simply different wines. They are made from white grapes, but are produced like red wines, keeping the skins in contact with the must for a period ranging from a few hours to several months. It is a bold, little-travelled path, taken by a small number of winegrowers who, even when combined, do not produce as much as a medium-sized winery. But it is also a clear and precise choice: to make a white wine that breaks the mold and evokes completely different, unusual, and in some ways extreme sensations.
What they have in common
All macerated wines are made following the same main procedures, albeit with significant differences between producers. Here are some of the most important aspects:
Red vinification. As with red wines, the skins are kept in contact with the must for a variable period of time.
Small productions. Macerated wines are a small-scale phenomenon, partly due to the choice of the producers themselves, who prioritize quality over quantity.
Tannins even in whites. Vinification on the skins also imparts tannins and their typical astringent sensation to the wine, usually the preserve of reds.
Orange or not orange. Not all macerated wines become Orange Wines, with their typical amber color, but only those in which the skins remain in contact for longer.
Why we like them
Macerated wines embody a powerful idea: everything can be seen from a different perspective, from an unusual and, in some ways, innovative angle. While referring to an ancient tradition, macerated wines carry with them a desire to stand out and fight the clichés that we have come to accept as our own.
