Orange Wines

The varietal here is called Famoso. Once thought to be an extinct variety of grape in Emila-Romagna, this hand-harvested, all natural goodness brin...

Semi-orange with mild skin contact. Unfined and unfiltered. Zesty style of Chenin but unlike some of the others from SA that could be mistaken for...

This is one of the strangest wines we've ever tried. In the best way! Biodynamic orange wine made in beeswax-lined amphora in a winery without elec...

A blend of 80% Bical and 20% Arinto grown in calcareous clay soils. 10% of the juice ferments in 500L casks; the other 90% is fermented in tank. Fi...

This traditional white is macerated on the skins for long 6 days for deep, rich flavors.  Intensely scented, fruity, spicy, with mineral notes and...

A bright happy orange wine, perfect for summer: Zibibbo and Grillo co-fermented on the skins for 20 days, blended with Catarratto which also had 20...

A natural, orange wine from the Yuka Valley in Argentina. Experimental and first of it's kind. Thick aromas of orange, peach and pear with oily tex...

70 year old vines of Macabeu from clay and calcareous soils. Macerated in clay amphora with indigenous yeasts for eight weeks under temperatu...

Nose: Naval orange with oily, smoke driven fragrance. Picture walking along the coast line and being offered a light for your cigar by a walking, t...

Skin contact Xarel-lo with 8 week skin contact. Fat and rigid with dense oily acid; centered around kiwi and naval orange.  Good stuff going o...

The Grosjean brothers have created white wine magic with this little known grape, Petite Arvine. Crisply acidic, with pretty floral notes on the n...

COS's newest creation. Amphora cask, skin contact Zibbibo (aka Muscat). One of the more benign wines in this category as it is barely orange and lo...

The briny expanse of seafaring life forages a thirst. A viking sized, Tuscan thirst. This isn’t cypress tree-lined Tuscany, but the rugged, overg...

From 100% Trepat vines aged around 60 years old. All grapes are de-stemmed and whole berries are used. Fermentation takes place for 8 weeks (m...

Yes, the bottle will be the centerpeice of your dinner talk, but besides that, it is a super interesting, amphora cask Roter Veltliner that sold a ...

This wine is made from the Grillo grape, translated to grasshopper, alluding to the hoppyness and vibrancy that it shows. Medium bodied with...

A white wine produced from Grechetto, Malvasia , Chardonnay, Sauvignon and Garganega, in approximately equal proportions, planted in the “Paglia...

One of the early success stories in the modern-day revival of skin-macerated white wines, Bea’s legendary “Arboreus” originates from exceedingly ol...

Old vine Xarel-Lo from Penedes, produced by a biodynamic pioneer.  An appealing but subtle exotic fruit nose, with plenty of mineral structure, and...

Emily & Jody spent the night before the pick in the vineyard, sleeping in the box of the rented truck in which they would drive the grapes back...

From the Italian side of the Slovenian border, Nicola Biasi blends Pinot Grigio and Sauvignon Blanc after 90 days of skin contact for this wild, af...

Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back. Arising from a cooler microcl...