The Best White Wines

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White wine: from Piedmontese to Sicilian

Scrolling through the map of fine Italian white wines, from North to South you will find excellences that have crossed national borders, carrying the name of local oenology at the highest levels. Not only red wines, therefore, among the great wines made in Italy: the geographical and natural differences of the Peninsula are reflected in the production of white grapes that produce wines known all over the world for their goodness.

Muller Thurgau, cultivated along the Adige, is the basis of the white wine of the same name with a delicate aromatic flavor. From Trentino comes the Traminer and its Gewurztraminer variety, well known in France, but which in Italy produces excellent wines, rich in aromas, with an elegant and fresh flavor. In Friuli there is Ribolla, an ancient native grape variety, with which a highly appreciated wine is created, such as Sauvignon Blanc and Tocai Friulano, which in Veneto becomes Tocai del Garda, to which are added Piedmontese Arneis, Pinot Blanc and Chardonnay from Veneto and Lombardy. From Liguria, Vermentino is used for the production of great wines such as the whites of the Cinque Terre: the grape variety, which came from Spain, has also arrived in Sardinia where Vermentino di Gallura, the most popular white on the island, is born.

Central Italy is distinguished by a smaller production of whites than the great reds, but with absolute excellence such as Verdicchio dei Castelli di Jesi, a straw white with a fresh flavor perfect in combination with fish, while excellent Biferno Biferno Bianco is produced in Molise.

In Southern Italy there are some of the most popular white wines, starting with Falanghina, a typical grape of Campania, together with Greco and Coda di Volpe. In Avellino, Fiano, known to the ancient Romans as “Apianum”, is a jewel in the crown of wine production. Greco in Calabria gives rise to Greco Bianco and is used for the production of Cirò Bianco. Sicily, on the other hand, is the favorite land of Chardonnay, which here enhances its flavors and aromas, giving life to sumptuous wines, more intense and warmer than those of Northern Italy.

But how do you make white wine? White wine is almost always obtained from white grapes, harvested with a good degree of acidity. For important classic Italian champagne and sparkling wines, on the other hand, Pinot Noir grapes are used, from which the skin is removed (this method is called white vinification). This results in a tannin-free wine. Then we move on to pressing. In normal pressing, the berries of &' grapes are gently pressed by a press (soft pressing) to prevent the skins from giving color to the must. Usually, in fact, white wine requires a fresh taste, free of tannins. Most of the aromatic substances are contained in the peels and therefore, in some cases, a rapid maceration takes place. In practice, the skins are allowed to remain in contact with the must, that is, the d& #39 juice; grapes resulting from pressing.

It comes to fermentation: the must, cleaned of sediments, is placed in a stainless steel vessel, where fermentation begins (the transformation of sugars into alcohol and carbon dioxide). The fermentation of sugars into alcohol is an exothermic process whose heat can ruin l&' aroma of wine. For this reason, the fermentation of white wines takes place in steel containers equipped with built-in refrigeration systems. At the end of the alcoholic fermentation, the must turned into a sugar-free dry wine. The wine is decanted to remove the residues at the bottom of the container.