By now you've seen or at least heard of orange wines, named after the color white wines get from fermenting grapes with their skins and seeds intact.
Why do this?
Skin contact during fermentation is a minimum intervention technique that has been used for centuries. It makes for bold, robust wines with tannic intensity, and yes, sometimes dried orange rind, sour in a good kind of way flavors.
The orange color spectrum ranges from amber to auburn.