Orange wine, really?

With an initial batch of 1,000 bottles this year, Domaines Vinsmoselle is testing the waters. The public’s reception in Luxembourg will determine what comes next.

This bold move marks the winery’s first venture into orange wine, a style that’s already gaining popularity in Scandinavian countries. ‘For those unfamiliar with orange wine, the experience might be surprising,’ says André Mehlen, Managing Director of Domaines Vinsmoselle. He finds this latest addition to their Vignum range particularly intriguing. As for its appearance, the name says it all—its orange hue is striking. Structurally, it leans towards red wine due to its tannins, but also carries characteristics of white wine, though without the fresh, fruity notes typically associated with it.

The reason for this distinct profile lies in its unique production method: white grapes are used, but instead of being pressed immediately, they are le to macerate for several days, much like the process for red wine.

During this process, the grapes remain in contact with the berries—the skin, pulp, pips, and even the stalks—allowing fermentation to begin. When the grapes are finally pressed, the juice takes on a stunning orange hue, giving the wine its distinctive color and depth.

Another unique feature of orange wine is its natural production—no additives are used. The fermentation occurs spontaneously, and the wine is le unfiltered, allowing the yeasts to ferment naturally, which can give the wine a slightly cloudy appearance.

As you can imagine, orange wine is a niche product aimed at a more discerning audience. Its complexity requires explanation, which is why its initial sales will be limited to restaurants and select wine shops. These experts will help guide enthusiasts, providing all the insights needed to appreciate this unique wine.

And for those who prefer the timeless classics, Domaines Vinsmoselle is launching ‘Rubis du Terroir,’ a blend of Merlot, Zweigelt, and Pinot Noir. Prost!