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Orange Wines
Orange wines are best understood through the interplay of skin-contact extraction and oxygen handling, which creates their signature tannin, savoury depth, and amber evolution. The clearest comparisons come from Georgia’s qvevri traditions, the Friuli/Collio–Brda borderlands, and Portugal’s Alentejo talha, each shaped by local grapes, vessels, and terroir. Recent research adds perspective on polyphenols and gut microbial metabolism, with olive oil polyphenol thresholds offering a useful scale reference.
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Carbonic Maceration
Carbonic maceration is both a classic technique and a modern tool. In full form, it produces bright, juicy, low-tannin wines; in partial form (semi-carbonic, whole-cluster), it is used to finesse structure, moderate tannin, and lift aromatics. Its adaptation to white, rosé, and orange wines shows how flexible CM has become within contemporary winemaking. Understanding the biochemical, structural, and stylistic implications of carbonic maceration allows winemakers to recognise when and why this technique should be used.
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Dirty Secrets: What Lies Beneath the Vine
Soil shapes how vines grow by controlling water, nutrients, and stress, which influence ripeness and balance. From limestone to volcanic ash, each soil type creates conditions that guide a wine’s structure and style. The best soils let vines work just hard enough to produce fruit with depth, freshness, and harmony.
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