Whites

White wine is produced with different techniques that process the white grape, so as to obtain only the juice and therefore eliminate the skins. It can also be produced from black grapes (for example pinot noir) by immediately separating the skins from the juice, unlike the red winemaking process, which also involves macerating the skins to extract the color and contents. It appears yellow in various shades (from greenish to amber, through straw and gold); it is generally characterized by floral and fruity aromas and should be consumed at a serving temperature between 8 °C and 14 °C; the taste is dominated by sensations of freshness and acidity, although unpleasant sensations of bitterness may appear as the serving temperature increases. The optimal pairings are with dishes based on fish, molluscs, crustaceans, vegetables and white meats, and in general with quick-cooking dishes and sauces with little structure.