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White wine

White wine is a variety of wine that can have different shades of yellow, such as straw, green yellow or golden yellow. It is produced by the alcoholic fermentation of the uncolored grape pulp that may have white or black skin. In the production process, the skins must be separated so that they do not stain the must.

White wine is mostly made from white grapes, although it is also possible to make it from red grapes by minimizing the contact of the must with the skins, with the aim that they do not release color. The most common process, however, is to press the skinned grapes and separate the must from the dough immediately so that it can later ferment without the presence of the skins. The low tannicity (dryness) resulting from the minimal infusion of the skins results in a more gentle and versatile wine style than red and a more docile tactile sensation. In addition, most white wines, especially those from warmer climates, do not undergo malolactic fermentation. This allows them to retain all their natural freshness.

Another style of white to highlight is the so-called brisat, in the preparation the must ferments with the skins. That is, it is made as if it were a red, resulting in a more structured and drying wine.

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