Skin contact, also known as maceration, is a significant winemaking process where grape skins are in contact with the juice. While it's traditionally associated with red wines, it's now used with white grapes to extract tannin and flavor. White wines typically involve fermenting the juice alone, but fermenting it on the skins adds complexity. These skin-contact white wines can vary in color, sometimes called "orange wine," although not all look orange. This technique aligns with low-intervention winemaking, often producing wines with sediment and a natural wine approach. It has spread globally, with producers in France, the United States, Chile, South Africa, and Australia.