Also known as skin-contact or skin-macerated, these are wines produced from white grape varieties where the skins are kept in contact with the juice at some stage during the winemaking process (a technique usually reserved for red wine production).

This changes the colour, texture and aroma/flavour profile of the final wine, sometimes in a subtle way and other times to a great extent depending on the duration of the skin contact process which can be just a few days or many months. This winemaking method actually dates back thousands of years despite its recent resurgence.