But this is not by the rules of biodynamic method, where you can only use what the nature has given you. Or they’d say, ok acids are good, the grapes are almost ripe, we’ll pick them now and add some sugar later. A non-biodynamic farmer would say, ok, acids are down, but the law allows to add so much artificially, so let’s wait till the grapes are ripe and pick them then. According to the biodynamic method you have to follow these parameters before you decide to pick the grapes. Mostly it is about critical temperatures, meaning, if you have very warm nights in August, this will lead to a fall in the amount of acids in grapes before they ripen. “Eco” therefore doesn’t mean “natural”, as the first refers to the use of chemicals in the vineyard, while the latter refers to the use of chemicals in the wine cellar.īiodynamic wines, however, have to do with the method of finding the right moment to pick the grapes, which involves following certain natural processes such as the moon cycles and weather changes that influence the properties of grapes and their ripening. It simply refers to the production of grapes in the vineyard, in line with the standards required for certified ecological production of grapes. With “eco” we don’t describe the processes or possible chemical use that take place in the cellar. Ecological production only refers to the herbicide and pesticide use in a vineyard. There is also a difference between eco wine and biodynamic wine. Natural wines, however, can also be ordinary white wines, as long as processes that take place in the wine cellar are all naturally generated and stopped: no yeast is added to support the fermentation process, and no sulphur is introduced to stop it. Orange wines are also often mistaken for natural wines. The two bottles in the middle are ros é (on the left) while the next one (on the right) with an almost identical colour is in fact orange wine, made of Pinot gris (sivi pinot ), white grapes that contain some of the blue pigment in the skin, hence the pinkish colour after the prolonged maceration process. This way rosés are not able to transmit tannins from grapes to wine and remain relatively impoverished wines with weak bodies. Rosé is red wine, produced as white, and thus with shortened maceration process. Red wines are produced from red grapes with prolonged macerations, orange wines are made of white grapes, with prolonged macerations. There is another way to explain what orange wine is: it’s white wine produced as if it were red. Rebula orange by Marinko PintarZ UOU-consortium for the protection of abandoned vineyards This only happened in these lands or elsewhere as well? So in order to prevent any problems the authorities simply banned this kind of production and prescribed the use of chemicals and filtration. Cloudiness and an orange colour had always been indicators that the wine had gone bad. After the war they became a necessity due to consumer protection policies: long macerations (soaking of whole grapes and sometimes stems in must) were not allowed anymore, filtering and the use of sulphur became a rule. Perhaps they were some, but there were no obligations to make them. The simplest one is to say that orange wine is wine made in traditional, pre-WWII way of making white wine.ĭoes that mean that there were no white wines before the WWII? One can answer this question in many ways. Right at the entrance there’s a sign advertising orange wine. In a short interview David Šinigoj explained some basic rules of wine production that result in the various kinds of wines he decided to sell in his store: orange, natural, and biodynamic. Štorija is another in a line of shops with character on Trubarjeva street in Ljubljana, with its owner, himself a sommelier and wine enthusiast, actually running the place for a reason that goes beyond the ordinary money-making model often seen in the branches chain stores along the tourist promenade of Ljubljana’s downtown.
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