Orange is the fourth color of Wine!
A necessary initial premise: contrary to what one might think, the color of wine does not depend on the color of the grape but on the vinification technique. The berries (grape kernels), whether from red, white, or grey grapes, are always equally colorless in their pulp. The coloring substances, with rare exceptions, are always present exclusively on the grape skin.
These coloring compounds present on the skin are responsible for the color of the wine and are technically called polyphenols, divided into various types: anthocyanins (responsible for blue and red color), flavones (responsible for yellow-white color), and other shades defined by leucoanthocyanins and catechins.
White wines are mostly obtained by vinifying white grapes. However, since the vast majority of coloring substances in grapes are present in the skin, it is possible to obtain white wines even from black grapes by draining, i.e., separating the skins from the must immediately after pressing, which means no maceration of the skins with the must.
Rosé wines, in turn, are obtained from black grapes, greatly limiting the contact of the musts with the skins, i.e., reducing the maceration time as much as possible. It is also possible to obtain a rosé by blending a red wine with a white wine (think of sparkling wine cuvées); this technique is generally prohibited for still wines with a designation of origin.
Red wines are very simply obtained from black grape varieties, by draining after a suitable maceration time of the skins in contact with the musts, which varies from wine to wine and according to the desired results (generally a few days).
Orange wines or macerated wines (or amber wines) are wines produced from white grapes (or grey grapes - as in the case of our Satres) but vinified as if they were reds.
They are therefore obtained from a long maceration of the must (and then the wine) with the skins, which can range from a few hours to several months. The more or less pronounced color of the wine, as well as its structure and body, depends on the longer or shorter maceration time.
SATRES, The COPPER-COLORED PINOT GRIGIO
Pinot Grigio is a variety classified as grey-skinned (the only one in the world!) which most likely originated in Burgundy from a genetic mutation of Pinot Noir. This grape variety, now considered 'international' and widespread everywhere, still prefers environments characterized by low temperatures and strong temperature fluctuations that favor good acidity and the creation of an intense and complex aromatic profile, characterized by floral and mineral notes. The French name “pinot” comes from the expression “pin” which means “pine” and the shape of its cluster indeed resembles a small pinecone. Pinot Grigio is so named because when it reaches maturity, the berry appears to be grey-copper, sometimes bluish, and is distinguished by its small, wedge-shaped leaves, its compact cluster, with a cylindrical and dense configuration. The berries are round and have a pinkish, fine skin, often covered with bloom.
From our clay-limestone soils, from 100% Pinot Grigio grapes, comes SATRES, a structured and mineral wine, with notes of white flowers, citrus, spices, and white fruit, distinguished by a crisp acidity and persistent minerality.
This wine is a tribute to the Etruscan God of Time. It is precisely the maceration time that gives it its peculiar characteristics. The must remains in contact with the skins for several hours and enriches the wine with a coppery, "onion skin" color in technical jargon. In particular, 50% is cold macerated. The other 50% is macerated in the press for about 12 hours; once pressed, it finishes fermentation in steel at a controlled temperature. Throughout the aging period, the two batches of wine remain separate, and both undergo 'bâtonnage' (stirring the wine in the barrel, which causes the fine lees, deposited at the bottom, to rise, in order to produce yeast autolysis) once a week. After about 6 months, the blending for final bottling is carried out.
On the palate, it is a dry, savory, and complex wine, capable of pairing with a variety of dishes.
It perfectly accompanies crustaceans, especially steamed ones. It excels with dry pasta and fish risottos in general. Perfect with sushi and light vegetable-based appetizers. Ideal as an aperitif. In practice, given its marked gustatory freshness, it is the ideal companion for summer dishes.
Now all you have to do is taste it! And remember the importance of serving temperature! No more than 10-12 °C.
Cheers!! 😎