Orange wine

[2] This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel.

[4] The practice has a long history in winemaking dating back hundreds of years in Slovenia and Friuli-Venezia Giulia,[5] and thousands of years in the Eastern European wine producing country of Georgia.

[6] The practice was repopularized by Italian and Slovenian winemakers, after visiting Georgia and importing qvevris, initially in the cross-border Friuli-Venezia Giulia wine and Gorizia Hills regions,[7] while there is also production in Spain, Slovenia, Croatia, Slovakia, Austria, Germany, New Zealand, and California.

After the grapes are crushed, their skins only stay in contact a few hours before pressing, but in that short period they give the wine the characteristic light pink hue.

Because the grape skins do not "participate" in the fermentation, their color does not matter and the wine acquires a neutral, green to slightly yellow hue.