Mimi Orange Wine

Orange wines are produced by fermenting white grapes with their skins, similar to red wine production. This maceration technique, dating from ancient times, gives Mimi Orange Wine a fuller body and a characteristic color tone compared to traditional white wines. This 2020 vintage example offers a distinct volume on the palate with 14% alcohol content, while also containing the tannic structure derived from skin contact.

Orange wine production and character

This style, defined as 'amber' or 'orange' in modern wine literature, is formed by the transfer of natural pigments and aromatic compounds from the grape skins to the must. In the production process of Mimi Orange Wine, the prolonged contact of the grapes with their skins provides a fruit-focused yet complex profile. This method combines the acidic freshness of classic white wines with the structural depth of red wines, creating a hybrid style. This natural method, also found in the ancient viticulture traditions of the Aegean, allows the wine to carry oxidative notes.

Label and serving information

The 14% alcohol content indicated on its label suggests a medium-to-full-bodied structure for the product. When serving, presenting it at temperatures slightly higher than white wines but lower than red wines (approximately 10-14 degrees Celsius) helps to reveal its aromatic layers. Mimi Orange Wine, thanks to its high tannin and acid balance, can be paired with smoked cheeses, nuts, and light appetizers with intense spices. The standard 750 ml bottle should be stored in cool, dark environments.