The vinification process of Orange/Amber wines needs very healthy and ripe grapes. Therefore the most important part of winemakers work starts in the vineyard. As a result of this reduction process during the summer months, the harvest is not that rich, but of highest quality.
During the spontaneous must fermentation/maceration process by natural yeasts, the color and various other substances such as tannins are transferred from the berry-skins to the must. This is the main reason, why the grapes must be perfect and untreated!
If this topic is new to you and you need more information about this very old vinification style check out this Folder:
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