Why aren’t all wines vegan? At first glance, this seems a simple question. After all, it’s just fermented grape juice. But exploring the topic in greater depth is a dizzying and fascinating experience - exposing key issues around ethics, ecology and the role of animals in the vineyard.
Iago Bitarishvili runs Iago Winery in Eastern Georgia, where he makes his wines in kvevries (a.k.a. qvevries). Here is a sample of his winemaking philosophy. "My wine tells a story about the location of the vineyard. About the grape variety. It's a local grape variety. About the technology
Ismael Gozalo Palomo runs Microbio Wines - a winery located around 900m high in the centre of Spain. Ismael looks after many ancient, pre-phylloxera vines - some nearly 300 years’ old. 85% are Verdejo; the remainder are Tempranillo, Merlot and Shiraz. Ismael Gozalo Palomo “We are located in the
The domain Christian Binner, located in the Alsatian heartland, has been in the same family since 1770. “It was five hectares when I began ten years ago; now we are 15 hectares. We grow the typical grape varieties in this area: mainly Riesling - because we love this grape variety
Saša Radikon runs the Radikon winery in Friuli - renowned for producing elegant and aged orange wines. His father Stanko Radikon, who died in 2016, was a key figure in the renaissance of skin maceration techniques in northern Italy. “I basically learned everything from my father. The winery was born
Iago Bitarishvili from Iago Winery makes his wines in the East of Georgia and is a master of the kvevri (a.k.a. qvevri) - large earthenware vessels that are traditionally used for making orange wines. The winemaker has 22 kvevries of various sizes buried in his cellar. In this
Craig and Carla Hawkins run Testalonga, a winery in the Swartland region of South Africa. Craig is widely regarded as a pioneer of orange wines in his home country, typically made with the Chenin Blanc grape. Here is Craig, in his own words. Craig tends to ferment his wines in
Forget the fuss about the name - orange, amber, or perhaps skin-macerated whites. Instead, just imagine yourself gently holding a bunch of white grapes. Peel and taste the skin, slurp the flesh, crunch the seeds. Orange wines - for that’s what we’ll call them - get their soul