ALL THE WHITE WINES

Both white berries and black grapes can be used to produce white wines. This is possible because white wine making uses a must obtained only from the acorn pulp with the exception of the skins which are the ones that give color to the wine. In recent years, some producers prefer to take a short maceration on the skins in order to allow the extraction of those substances that will feature white wine. An important time for the production of white wines is the vintage that will have to be made according to the type of wine that you want to produce. For grapes used for the production of sparkling wines, harvesting will be anticipated in order to have a fair degree of acidity, whereas for important white wines it will be important to harvest ripe grapes. Grapes harvested in the cellar will first be dirasped and then pressed, so as to facilitate the leakage of the liquid part. The pressing operation is particularly important in white wines because the skins will have to yield color to the must. Before fermentation, operations can be carried out to allow the transfer of varietal characters from skins to musts. It will be said then of criomaceration, which is a technique for cooling at 5 ° for about 20 hours of whole grapes or must in small containers in order to extract the aromatic compounds of skins well.Another technique is that of film maceration which consists in keeping the must in contact with the skins for 12/20 hours at a temperature of 10 ° to have white wines with a superior olfactory heritage and more intense colors. All cases However, it is necessary to pass quickly to the pressing step which allows to extract the juice from the grape press to be sent to the fermentation in the absence of the skins. The so obtained must be subjected to defecation or scattering, which is the operation that eliminates any residual fragments of skins, scraps, cellulose residues and earthy materials that could compromise the quality of the future wine. The so-cleaned must will be started at fermentation with the addition of yeasts. The fermentation can be conducted in a steel tub, barrique, concrete tanks, amphora according to the type of wine you want to produce. After fermentation, the wine is separated from its lees, consisting of dead yeasts and protein flocculants depositing on the bottom of the tub. For the production of large white wines suitable for aging, some producers prefer wine contact with these fine lees for a variable time (so called sur lies) to enrich it with aromatic precursors. Depending on the freshness and the degree of softness desired by the wine, the producers choose to make malolactic fermentation. After the stoppage is completed, the wine passes into the refining containers that can be of steel, wood, cement, amphora, etc. If you choose steel you will get a wine where the aromatic specificity of the grape will be safeguarded and the product it will look fresh and young. Instead, wood will be used if we want an important wine and aging, bearing in mind that wood will affect the taste of wine. Before bottling, the white wine is filtered even if some manufacturers prefer not to filter it so that they do not remove scents and aromatic substances.

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Showing 346-349 of 349 item(s)

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SKU: CAC002

Brand: I Cacciagalli

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Aorivola 2023 - I Cacciagalli

€16.00

"Aorivola" is a pure white wine from Campania based on Falanghina, aged exclusively in steel. The nose recognizes floral and fruity hints reminiscent of white flowers and citrus fruits in particular. On the palate it is medium-bodied and fresh, with a good flavor and persistence.

Region: Campania.

Grapes: Falanghina.

Alcohol content: 12,5%.

Aging: In steel, then bottled without filtration.

Contains sulfites

€16.00

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Entre-deux-Mers Château Deville 2022 - Chateau Deville

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SKU: DEV001

Brand: Château Deville

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Entre-deux-Mers Château Deville 2022 - Chateau Deville

€13.90

Entre-deux-Mers Château Deville Chateau Deville is a white wine resulting from a blend of Sauvignon Blanc and Semillon. Fermentation takes place in steel tanks and refines in the same tanks for six months where it remains on the fine lees. The explosive vivacity of the Sauvignon blends perfectly with the pleasant roundness of the Semillon. It withstands aging very well.

Country: Francia, Bordeaux.

Grapes: Sauvignon Blanc and Semillon.

Alcohol content: 12%.

Aging: Some months in steel

Contains sulfites

€13.90

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Jurançon Sec Vitatge Vielh 2021 - Clos Lapeyre

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SKU: LAP001

Brand: Clos Lapeyre

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Jurançon Sec Vitatge Vielh 2021 - Clos Lapeyre

€26.90

The Jurançon Sec “Vitatge Vielh” from Clos Lapeyre is made from a blend of Gros Manseng, Petit Manseng, and Courbu grapes from old vines dating back to the 1940s. Aged for one year in barrels on the lees and six months in stainless steel. Aromas of custard, aromatic herbs, and citrus; the palate is taut and vibrant, with crisp acidity.

Region: Francia, Jurançon AOC.

Grapes: 50% Gros Manseng, 40% Petit Manseng, 10% Courbu.

Alcohol content: 13,5%.

Aging: 12 months barrel.

Contains sulfites

€26.90

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Fontanasanta Nosiola 2025 - Azienda Agricola Foradori

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SKU: FOR003

Brand: Azienda Agricola Foradori

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Fontanasanta Nosiola 2025 - Azienda Agricola Foradori

€32.90

Foradori’s Fontanasanta Nosiola is a full-bodied skin-contact white wine, characterized by a distinct iodized imprint. Initially austere and compact, it reveals its truest soul only with the passage of time: the palate becomes sinuous and persuasive, leading into a finish of extraordinary depth and infinite persistence

Region: Trentino Alto Adige

Grapes: Nosiola

Alcohol content: 12%.

Aging: Some months in amphora.

Conatins sulfites

€32.90

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