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Macerated wine is produced by fermenting the juice of light-skinned grapes. Macerated wine, better known under the international name of orange wine, differs from red, white and rosé wine both in the combination of grape varieties and the production process.
During the production of macerated wine, the pressed grape juice, called must, is allowed to macerate and ferment with the skins of white grapes: this process is called “red vinification of white grapes”. This gives it an orange tinge, more structure than that of a white wine and sometimes extremely fine tannins.
The alcohol develops during fermentation, when the yeast converts the grape sugar into ethanol and carbon dioxide.
And that is macerated wine, or orange wine for friends, is made!