Collection: Skin Contact Wine

Skin contact refers to how much time the wine has come in contact with the skins of grapes. Skin contact can last anywhere from a several days, to a few weeks or months, depending on the winemaker’s style. The amount of skin contact that juice has with grape skins determines the wine’s level of tannins, its flavor profile, and color.

"Skin contact" is a common term in natural wine, but here we are referring to skin contact in white wine. We know all red wines are made with the skin of the grape. How about white? Natural winemakers love to use many different techniques to make skin contact white. Skin contact white wine is not a new trend, it has been around for centuries. In Europe, they have a long tradition of making amber wine or orange wine. these wines are made with white grape but fermented and aged with the skin. The result is beautiful golden color juice. What does a skin-contact white wine taste like? It depends on the grape variety and how long the juice is in contact with the skin. Generally, you can expect a wine with more body and structure than a bottle of traditional white wine. The flavor can range from floral and fruity to nutty and savory.

Skin Contact Wine-THE EARTH WINE
The Earth Wine wine pack

Natural Wine. Drink Better

There’s so much to be excited about when it comes to natural wine, and so much to learn. Not only are natural wines sustainably produced - goodbye synthetic fertilizers, harmful pesticides, and mechanical till-farming - but they taste so much more fresh and alive than conventional wines.
Independent growers and winemakers harvest grapes by hand, and are passionate about every step of the winemaking process, from the field, to the barrel, to the glass. There truly is a story in every bottle.

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    All our growers use sustainable methods that are free from pesticides or any other harmful chemicals.


    Conventional wines can contain up to 350 parts per million sulfites, while the amount allowed in Natural wines hovers around 20 PPMS (parts-per millions).


    Commercial wineries can use up to 56 EU-approved additives (like toxic dimethyl dicarbonate) while our growers do not.

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