Orange

Producer: St. Reginald Parish
Variety: 50% Chardonnay, 50% Pinot Gris
Country: United States
Region: Oregon - Willamette Valley
Farming: Organic
Winemaking: Whole cluster Pinot Gris is put to one 3000LT concrete cube and one 3000LT and then the Chard

Producer: Wonderwerk
Variety: 30.5% Muscat Canelli, 28.6% Albariño, 16.6% Sauvignon Blanc, 12.1% Chenin Blanc, 6.7% Torrontes, 2.2% Verdelho, 2.2% Alvarinho, 1.1% Verdejo
Country: United States
Region: California - COntra Costa County
Farming: Sustain

Producer: Dominik Held
Variety: Huxelrebe, Müller-Thurgau, Scheurebe, Riesling 
Country: Germany
Region: Rheinhessen
Farming: Organic
Winemaking: Low-intervention methods with a little bit of skin contact.
Package: 750 mL bottle

Producer: Milan Nestarec
Variety: Chardonnay, Gruner Veltliner, Sauvignon, Traminer
Country: Czech Republic
Region: Bílovice and Moravský Žižkov
Farming: Organic
Package: 1 L bottle

Producer: St Reginald Parish - The Marigny 
Variety: Pinot Gris, Chardonnay, Sauvignon Blanc
Country: United States
Region: Oregon - Willamette Valley
Farming: Organic
Winemaking: All three grapes co-fermented in foudre, were dug out and then pressed

Producer: COS
Variety: Grecanico
Country: Italy
Region: Sicily
Farming: Organic
Winemaking: Spontaneous fermentation lasting ten to fifteen days in amphorae on the skins with indigenous yeast. Aged in amphorae for seven months followed by three month

Producer: Frank Cornelissen
Variety: 60% Grecanico Dorato, 30% Coda di Volpe, 10% Carricante (all ungrafted)
Country: Italy
Region: Sicily
Farming: Organic
Winemaking: Destemming and light crushing of the grapes. Skin maceration with only indigenous

Producer: Etienne Calsac
Variety: 50% Pinot Blanc, 43% Petit Meslier, 7% Arbanne
Country: France
Region: Champagne
Farming: Organic
Winemaking: This still wine sees seven months of skin-contact prior to bottling. The Coteaux Champenoise is a still ve

Producer: Maloof
Variety: 80% Pinot Gris, 20% Riesling
Country: United States
Region: Oregon - Willamette Valley
Farming: Organic
Winemaking: The Pinot Gris was fermented on the skins for 21 days. A small portion of that (20ish%) was fermented via ca

Producer: Azienda Agricola Cos
Variety: 50% Grecanico, 50% Insolia
Country: Italy
Region: Sicily
Farming: Organic (certified)
Winemaking: Spontaneously fermented in concrete tanks and aged on its skins for 7-10 days. Aged in concrete vats for eight m

Producer: Azimut (Cellers de Can Suriol)
Variety: Parellada, Sumoll Blanc, Garnatxa Blanca, Moscatell
Country: Spain
Region: Catalunya - Penedès
Farming: Organic (certified)
Winemaking: Natural fermentation with the grapes’ own yeasts, 5 days on skin

Effervescent orange wine from Greece! Somehow both ancient and hipster at the same time, and ridiculously tasty too.