White

White wine is produced with different techniques that work the white grape, in order to obtain only the juice and therefore remove the skins. It can also be produced from black berried grapes (for example pinot noir) by immediately separating the skins from the juice, as opposed to the red vinification process, which also involves macerating the skins to extract the color and contents. It has a yellow appearance in various shades (from greenish to amber, passing through straw and golden); it is generally characterised by floral and fruity aromas and should be consumed at a serving temperature between 8 ° C and 14 ° C; to the taste the sensations of freshness and acidity prevail, even if with the increasing of the serving temperature unpleasant sensations of bitterness could occur. The best combinations are with dishes based on fish, molluscs, crustaceans, vegetables and white meats, and in general with quick cooking dishes and not very structured sauces.