White wine is made from both white and blue grapes. Unlike red or rosé wines, the winemaker does not work with the colouring agents contained in the skins of the berries in the production of white wines. The grapes are pressed after their harvest and the process of controlled fermentation of pure grape must begin immediately. Today, there are many ways to make white wine, but the principle is basically similar.
Unlike red or rosé wines, the winemaker does not work with the colouring agents contained in the skins of the berries in the production of white wines.
Separation of the berries from the stems, ginning - at the beginning it is necessary to clean the grapes, i.e. to get rid of the stems and stones that could adversely affect the taste of the wine.
Pressing - the cleaned grapes are then pressed, this is one of the most important stages of the winemaking process and has a major impact on the quality and taste. Pressing produces grape must.
Must clarifying - unwanted particles and impurities must be removed from the pressed must.
Fermentation - during fermentation, sugar is converted into alcohol. During this process, the must turns into wine.
Decanting - the wine needs to be decanted into another container to get rid of sediment.
Wine ageing - a long-term process that lasts from a few weeks to several months, during which the wine undergoes the desired chemical reactions, giving it its distinctive aroma and flavour.
Filtration - the penultimate step in wine production that ensures the quality of the wine.
Bottling - the last step of wine production, which is how we achieve the wine in the final form in which it reaches the consumers.
Unlike red or rosé wines, the winemaker does not work with the colouring agents contained in the skins of the berries in the production of white wines.
Winemaking is quite a complex process that requires a lot of work and effort. It all starts in the vineyard, when the grapes need to be well taken care of, because even the most skilled winemaker will not make good wine from "bad" grapes. Of course, the reverse is also true, if you have the best grapes, but you do not take enough care in the production of the wine, the desired result will not be achieved. But when the wine gets everything it needs, it will reward us with its unique taste and deliciousness.
For white wines the must is pressed in briefly. The time between destalking and pressing may vary from “almost immediately” to several hours. In the majority of cases the must is left to macerate for 3 - 6 hours to obtain a better extraction of aromatic substances which are contained in the skins of the berries.
| Grüner Veltliner | 9.7% |
| Müller-Thurgau | 9.3% |
| Riesling | 7.2% |
| Welschriesling | 6.9% |
| Sauvignon Blanc | 5.2% |