Using the skins of white grapes during fermentation — and even ageing — is an ancient technique from Georgia, but it has become popular across the wine world in recent years. The skins add colour, along with flavour and tannin, as they do in reds.
Tbilvino Qvevris Rkatsiteli 2017, Kakheti, Georgia
€15, Marks & Spencer
High-quality and affordable, it tastes how it looks: orangey and nutty. Aged on skins in amphorae by a leading producer.
Rivera del Notro Blanco 2018, Bio-Bio & Itata, Chile
€24.50, Green Man, Blackrock, Baggot Street Wines
A mix of corinto, semillon and muscat kept on skins for 90 days, so light orange with citrus notes.
Progetto Calcarius Hellen Bianco 2018, IGP Puglia; €22.60, Le Caveau
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