Processing of the Orange begins in the first days of September with the harvest of the first bunches that have reached the desired ripeness. The selected and cut bunches are transported to the cellar where they are de-stemmed and pressed. The fermentation begins spontaneously by the indigenous yeasts present in the skins. The maceration-fermentation lasts for over 20 days. In this phase the skins slowly give the wine the color and aromas typical of Zibibbo. During processing, no correction or addition of additives is made, not even sulfur dioxide.
The aging takes place partly in steel silos and partly in chestnut barrels. In both cases the wine stays for about 6 months, after which the Orange is sent for bottling. Not even in this last phase is sulfur dioxide added.
Orange is a wine for the whole meal, it goes very well with shellfish-based aperitifs, fish dishes, foie gras and blue cheeses.