This is the place to be to generally discuss topics, share photos and experiences, and ask questions about making Amber wine. Also known as skin-contact white wine or "orange" wine.
I'm going to try to make skin contact 'orange' wine from Malvasia Bianca this year.
I'm generally planning on keeping the juice on the skins for 4-5 months. Good idea?
I'm grateful for any suggestions from the group.
Thanks,
Char
