Orange wine is made by fermenting white grapes with their skins — days, weeks, or months of contact that build colour, texture, and tannin you rarely find in a white. Each case ships directly from the producer's cellar.
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Orange wine is white wine made by a different method: the juice stays in contact with the grape skins during fermentation, picking up colour, tannin, and a texture that sets it apart from conventional whites. The length of skin contact drives the character — a few days gives a light amber hue and subtle grip, while several months on skins produces a deep copper wine with the structure to sit alongside food that would overwhelm a regular white. Grape variety and region shape the rest. Wines tasted before listing.
16 of 16 mixboxes
The regions behind the cases here include Friuli-Venezia Giulia, where producers such as those in the Colli Orientali have worked with extended maceration for decades, and the Loire Valley, where Chenin Blanc and Melon de Bourgogne take on a different weight when left on their skins. Moravia, Alsace, and parts of Spain and Portugal have also become reliable sources. Free Grape Society is a society of producers, independent experts, and wine lovers — not a shop. The producers you find here set their own ex-works price; each case ships directly from their cellar to your door, with no importer or warehouse in between.
Orange wine sits well with food that has weight and spice: the tannin and texture handle dishes that would strip a fragile white. Think cured meats, aged hard cheeses, roasted root vegetables, or lightly spiced grain dishes. The structure comes from the grape skins, not from oak, so the flavour stays fruit-led — dried apricot, quince, beeswax, and a savoury, almost nutty finish in older styles.
Independent wine experts review wines they have personally tasted and publish their notes on the wines and producer pages here. Several of the experts on Free Grape Society have reviewed orange wines featured in these cases. Their assessments are their own — producers are listed because of what is in the bottle, not because of a commercial relationship with Free Grape Society.
Browse the cases on this page, select the one you want, and place your order. The case ships directly from the producer's own cellar. You will receive a shipping confirmation once it leaves the estate. Cases are available as a one-time purchase; delivery typically takes 4–14 days depending on the producer's location.
Send a photo to Free Grape Society customer support within 7 days of delivery. We will arrange a replacement or a refund. Because producers ship directly, quality issues are handled with the producer's direct involvement. Shared responsibility is built into how FGS works.
Each case is a curated selection of bottles from a single producer, grouped to show the range of their skin-contact whites — different grape varieties, varying maceration lengths, or wines from different vintages. The case page shows exactly which wines are included, their grapes, regions, and any available tasting notes before you buy.
Average delivery is 8 to 9 days from order to door. The full range is 4 to 14 days depending on the producer's location and your delivery address. Wines ship directly from the producer's cellar, not from a central warehouse.
Start with maceration length: shorter skin contact (a few days) gives lighter colour, less tannin, and a fresher style. Longer maceration produces deeper colour, more grip, and a richer texture. If you know a region you enjoy — Friuli-Venezia Giulia, the Loire, Alsace — filter by country or region to narrow down. You can also browse individual orange wines at [/SE/en/wines/color/orange] to get a sense of a producer's style before committing to a case.
Producers who sell on Free Grape Society build their own cases from wines they make. The cases here reflect what each estate produces — there is no house blend or generic selection. You buy directly from the grower, so the case you receive is the producer's own bottling, shipped from their cellar. Wines tasted before listing.
Independent wine experts on Free Grape Society review wines they have personally tasted and publish their notes on wine and producer pages. To get a personal recommendation for an orange wine case, fill in the form on the expert's page — ask your question and they will respond directly. Never a consultation booking: use the Ask a wine expert form.
The cases on Free Grape Society come from independent producers who grow their own grapes and make their own wine. Supermarket-label orange wines are typically produced at scale by large négociants or contract facilities, with no direct link between the estate and the bottle. Here, the grower who made the wine is the same person who packed and shipped your case.
Yes. Cases ship directly from the producer's cellar to your address in Sweden. Systembolaget carries a small number of orange wines, but the range is limited by the monopoly's buying process. On Free Grape Society, producers list their own wines, so you can access smaller-production skin-contact whites that are never available through retail channels.
Orange wine is white wine made like red wine. White grapes are fermented with their skins left in contact with the juice — sometimes for a few days, sometimes for several months. That skin contact is what gives orange wine its colour, which ranges from pale copper to deep amber depending on how long the grapes and juice stay together.
Skin contact also transfers tannin, which is unusual in a white wine. The result is a wine with more grip, more texture, and more structural complexity than a conventionally pressed white. Aromas shift too: fresh fruit gives way to dried fruit, beeswax, tea, and sometimes a savoury, almost nutty quality. The method is ancient — winemakers in Georgia have been fermenting white grapes on their skins in buried clay vessels called qvevri for at least eight thousand years — but it has been revived and refined across Friuli-Venezia Giulia, the Loire Valley, Alsace, and Slovenia's border regions over the past three decades.
The colour itself is not a style guarantee. A wine with two days of skin contact is light, aromatic, and closer to a textured white. A wine fermented for six months on its skins is tannic, deeply coloured, and built to sit alongside food that would overwhelm most whites.
Almost any white grape can be vinified as an orange wine, but some varieties suit the method particularly well. Ribolla Gialla — native to Friuli-Venezia Giulia and neighbouring Slovenia — has thick skins and high acidity, which means it holds its structure through long macerations without becoming flat or astringent. Pinot Gris, grown across Alsace and Austria, gives wines with weight and spice that the skin contact amplifies rather than obscures. Gewurztraminer, Malvasia Istriana, and Garganega are also common choices.
Geographically, orange wine concentrates where winemakers have a tradition of working with whole clusters and minimal intervention. Friuli-Venezia Giulia and the Slovenian border are the modern reference point — producers like Josko Gravner and Stanko Radikon established the revival there in the 1990s. Georgia is the historical heartland, where skin-contact whites in qvevri remain a living tradition rather than a trend. Elsewhere, producers in the Rhône Valley, Languedoc-Roussillon, Moravia, and Aragon have all built their own approaches to the method, shaped by local grapes and climate.
On Free Grape Society, orange wines sit alongside red, white, and rosé in the mixbox selection — each bottle shipped directly from the producer's own cellar, with no importer or warehouse in the chain. Wines are tasted before listing. Free Grape Society is a society of producers, independent experts, and wine lovers, not a shop.
The most useful question is how much skin contact you want, because that determines the weight and tannin of the wine more than the grape or region does.
A short maceration — two to five days — gives a wine that drinks like a fuller, more textured white. The colour is pale gold or light copper. There is more body than a conventionally pressed white from the same grape, some gentle grip on the finish, and the primary fruit is still present. These wines work well alongside food that suits a rich white: fish, aged cheese, roasted vegetables, dishes with cream or butter.
A long maceration — several weeks to several months — produces a wine that is closer in structure to a light red. The colour is deeper amber. Tannin is noticeable. Dried fruit, oxidative notes, and savouriness come forward. These wines are at home with cured meats, braised pulses, spiced dishes, and fermented foods that would overwhelm a delicate white.
If you are building a mixed orange wine case and want range across the spectrum, look for producers from different regions and ask about maceration length. The individual orange wine bottles on Free Grape Society each carry producer information that gives you the material to compare — or fill in the form to ask a wine expert for a recommendation built around what you actually plan to cook.
