Orange wines are far more than a seasonal trend — they can make compelling pairings with a wide range of cuisines and are a popular go-to for many wine drinkers. These amber-hued wines combine the structure of a red, the freshness of a white, and a unique textural complexity all their own.
This Halloween, we’re showcasing a curated collection of orange wines from around the globe — from amphora-aged Loureiro in Portugal to skin-contact Gewürztraminer in Uruguay. Each wine demonstrates the diversity of the style, highlighting innovative winemaking techniques, site expression, and textural nuance.
LUNA DUNA NARANJO 2024
• Practicing Sustainable
• 90% Moscatel, 10% Criolla Blanca
• Sourced from the Morcos Vineyard in Saint Martin, Mendoza at 2,000ft ASL
• Planted in the 1940s on sandy soil
• 100% de-stemmed fruit, native fermentation
• >12-day maceration
• Aged 8-months in 8,000L concrete cubes
The Morcos family has tended vines in Alto Verde since the 1930s, and third-generation winemaker Matias Morcos brings both respect for tradition and a sense of experimentation to Naranjo. The wine’s luminous amber hue, bright citrus peel, and floral aromatics reflect both the vineyard’s elevation and the hands-on approach in the cellar. Textured yet approachable, it’s a versatile introduction to Mendoza’s skin-contact whites, equally at home with spiced dishes or rich seafood.
HANNA GLATZER WEISS TRAMINER 2022
• Practicing Organic
• 100% Traminer
• Sourced from various estate sites in Carnuntum
• 1/5 pressed, fermented, and aged in steel
• 1/5 fermented whole bunch in 300L used oak
• 3/5 skin contact in 228 used French oak
• No fining, no filtration, low SO2 at bottling
Hanna Glatzer, one of Austria’s rising talents, combines steel, oak, and skin-contact fermentations to produce a perfumed, layered Traminer with spice, texture, and subtle tannin. Lifted aromatics and gentle grip make this an excellent fit for aromatic pairings, tasting menus, and by-the-glass programs.
FIO ‘GLOU GLOU’ ORANGE 2024
• Practicing Sustainable
• Pinot Blanc and Müller-Thurgau
• Sourced from various estate sites in Mosel
• Spontaneous fermentation 70% stainless, 50% fuder and döppelfuder, from the 1940s and 1960s
• On the lees for 10 months
Fio’s ‘Glou Glou’ Orange is a playful yet precise expression of the Mosel. Crafted from Pinot Blanc and Müller-Thurgau, it undergoes spontaneous fermentation in a mix of stainless steel and large-format fuder and döppelfuder from the 1940s and ’60s, before resting 10 months on the lees. The result is a lightly textural, aromatic wine with citrus and stone fruit lift, balanced by gentle grip and refreshing acidity. True to its name, it’s an easy-drinking orange with the pedigree of serious craftsmanship — equally at home by the glass or on progressive pairings.
KIKI & JUAN ORANGE 2024
• Practicing Organic
• 90% Garnacha Blanca with 14 days of skin contact, blended with 10% rosado made from Garnacha Tinta
• Fruit sourced from biodynamically certified estate in Navarra
• Fermented with native yeasts
Kiki & Juan is the playful Spanish project of John “Juan” House and Kerin “Kiki” Auth Bembry. Their Orange sees two weeks of skin contact, producing a bright, zesty wine with floral lift and stone fruit depth. With approachable tannin and a chillable profile, it’s a flexible option for by-the-glass lists and natural-leaning programs.
DOMAINE MARCEL DEISS VIN DE FRANCE BLANC ‘L’ARCHE’ 2021
• Certified Biodynamic
• A field blend of 60 forgotten Alsatian varieties, a majority of which are not accepted by the AOC
• From a single parcel in the Grand Cru of Altenberg de Bergheim that is planted to this special field blend. South facing
• Bedrock of limestone with layers of pink sandstone
• Ambient yeast fermentation
• Whole clusters were macerated in the pressed juice from the 2020 vintage in amphora for 12 months
• Zero SO2 added, unfined and unfiltered
The Deiss family has long pioneered biodynamic viticulture in Alsace. “L’Arche” is deeply textural and layered, with spice, stone fruit, and mineral drive. Amphora aging amplifies vineyard expression and long maceration complexity, making this a benchmark orange wine for pairing menus and thoughtful cellar programs.
VIGNOBLE DU REVEUR ALSACE ORANGE ‘UN INSTANT SUR TERRE’ 2023
• Certified Biodynamic
• 50% Pinot Gris, 40% Gewürztraminer, 10% Riesling
• From a 0.3 ha parcel in the village of Bennwihr
• Quaternary alluvial soils, 45+ year old vines
• 100% whole cluster pressing for Riesling and Gewürztraminer, partially de-stemmed for Pinot Gris
• Macerated for 7 months in various amphorae (sandstone for Gewürztraminer, clay for Pinot Gris)
• Ambient yeast fermentation
• Blended into clay amphora and aged for 3 months, zero sulfur added, unfined and unfiltered
Mathieu Deiss and Emmanuelle Milan experiment with long-maceration techniques and amphora aging to produce a vibrant, aromatic, and texturally compelling orange wine. Structured yet expressive, it shows Alsace’s varietal nuance beautifully — ideal for adventurous by-the-glass placements or pairing with aromatic cuisines.
APHROS LOUREIRO AMPHORA ‘PHAUNUS’ 2022
• Demeter-certified Biodynamic
• 100% Loureiro
• Grapes de-stemmed and manually pressed
• Fermented spontaneously on the skins in beeswax-lined (from the bees on their farm!) clay amphorae
• The juice remains in contact with the skins for about six months
• Bottled without filtration
• Produced in a small, artisanal, gravity-fed facility without electricity
Aphros embraces ancient, hands-on techniques to let the vineyard shine. Extended skin contact in beeswax-lined amphorae produces a savory, structured, and distinctive wine with pronounced mineral clarity. The result is an instructive expression of Loureiro, with savory depth that makes it a compelling match for Iberian cuisine or aged cheeses.
BONNY DOON VINEYARD LE CIGARE ORANGE 2024
• Practicing Biodynamic
• 33% Grenache Blanc, 25% Pinot Gris, 17% Pinot Blanc, 15% Chenin Blanc, 6% Grenache Gris, 2% Orange Muscat, 2% Vermentino
• Central Coast AVA
• Each variety picked and fermented separately, 100% destemmed
• Fermented at cool temperatures in both rotary and stainless-steel closed top tanks
• Skin contact for 14-16 days on average, destemmed into rotary fermenters for 4-5 days of cold soaking the must on skins, pressed to stainless steel tank, minimal sulfur added before bottling
Randall Grahm brings blend complexity and bright, lightly tannic texture to the Central Coast with Le Cigare Orange. Freshness and aromatic depth are in balance here, yielding a versatile wine that works well with seafood pairings or as an entry-point orange for curious drinkers.
OVUM WINES ORANGE ROSÉ ‘BIG SALT’ 2024
• Practicing Sustainable
• 50% Pinot Gris, 50% Skin-contact Big Salt
• basaltic/volcanic soils
• Elevation: 1,500 ft
• Planted in the mid 80’s, this Pinot gris sits atop Booth Hill, in Hood River, Oregon. Just over 1500 feet in elevation, the volcanic soils of the site were unaffected by the Last Glacial Maximum 13,000 years ago
• Pinot gris is destemmed into 1-ton fermenters where 5 gallons of skin contact Muscat and Gewurz are added to spur native fermentation
• After two weeks of daily pumpovers, the wine has turned dark cranberry in color, at which point it is racked into neutral barrel with 50% Big Salt where ML fermentation completes, and the wine will age on lees for 5-6 months
Ovum blends rosé and skin-contact techniques to create a cranberry-hued, texturally lifted wine. With lifted aromatics and approachable grip, it’s a natural fit for fall by-the-glass features and seasonal flights — playful yet serious in character.
STOLPMAN ORANGE ‘LOVE YOU BUNCHES’ 2023
• Practicing Organic
• 40% Pinot Gris, 34% Tocai Friulano, 18% Gewurztraminer, 8% Orange Muscat
• Sourced from old vines, mainly planted in the 1970s in the Los Alamos Corridor and Los Olivos District of Santa Barbara County
• De-stemmed, left whole grape
• Carbonic fermentation for 7 days in shallow stainless-steel tanks
• Pressed into stainless-steel tanks to complete fermentation
• Neutral 500L French Oak Puncheons for 4 months
• Bottled unfiltered, no sulfur added
Stolpman’s ‘Love You Bunches’ Orange channels the estate’s signature energy into a skin-contact white built for pure drinkability. A field blend led by Pinot Gris and Tocai Friulano with splashes of Gewürztraminer and Orange Muscat, the fruit is de-stemmed and undergoes a week of carbonic fermentation before pressing. Four months in neutral puncheons preserves freshness while allowing subtle texture to develop. The result is an aromatic, juicy orange wine bursting with citrus, tropical fruit, and spice, framed by a light tannic grip. Bottled unfiltered with no sulfur, it’s a vibrant, chillable expression that’s become a benchmark for approachable, new-wave California orange wine.
BODEGAS PABLO FALLABRINO GEWÜRTZTRAMINER ‘ELEFANTE PISADOR’ 2024
• Practicing Sustainable
• 100% Gewürztraminer
• Sourced from a 2HA plot planted in 1995-2012
• Calcareous clay soils
• Hand harvested
• Fermented in stainless steel with skins for one week
• Racked and then aged for four weeks in stainless steel
• Bottled unfined and unfiltered, no additives including sulfur
• Label inspired by the winery calendar for the 1985 vintage
This skin-fermented Gewürztraminer offers exotic aromatics, spice, and freshness. Fallabrino’s hands-on approach emphasizes varietal clarity and site expression, producing an exciting discovery from Uruguay — a distinctive global orange wine for lists seeking something different.
JOOSTENBERG WINES CHENIN BLANC ‘KAALGAT STEEN’ 2024
• Practicing Organic
• 100% Chenin Blanc
• Sourced from Klipdam Farm, a dry-farmed, bushvine vineyard in South-western Paarl planted in 1987 on heavy clay-based Malmesbury Shale soils
• Hand harvested during the cool morning hours
• Whole-bunch fermented in a clay amphora and an open-topped tank
• After a 12-day maceration the skins were pressed off
• Aged 6 months in clay amphora and a single barrique
• Alcohol: 11.0%, residual sugar: 2.1g/L, pH: 3.37, total acid: 5.4g/L
From South Africa’s Muldersvlei district, this amphora-fermented Chenin is bright, savory, and textural, exemplifying the potential of skin-contact whites in traditional varietals. With freshness and depth in balance, it’s a benchmark example of Chenin in orange form, pairing beautifully with rich poultry or spiced dishes.
Orange wines offer versatility, textural complexity, and vivid expression, making them compelling additions to any wine program or collection. To explore these bottles — and access the broader Skurnik portfolio. Not yet a customer? You can become one here.
