WHITE WINEMAKING
White winemaking is a process that involves the fermentation of the white must, obtained from white berried grapes, without adding the skins. This type of vinification has the main objective of producing light, fresh and balanced white wines, with a transparent and clear color and fruity and floral aromas. Normally the grapes are transported to the cellar in small boxes, so as not to damage them during the transfer by starting unwanted fermentations. Then the bunches are destemmed, or deprived of stalks (as the name suggests) which are woody and astringent compounds that would cause an unpleasant aroma to the wine and are then delicately pressed. The liquid obtained from this soft pressing is called must and will be fermented in steel or concrete vats. Fermentation occurs spontaneously thanks to the presence of indigenous yeasts present on the berries and these yeasts gradually consume the sugars present in the must until they are completely exhausted and transformed into lees which settles on the bottom of the vat. At this point the wine can be filtered or clarified, depending on the philosophy of the winery and packaged to be marketed. The whites available on Sfusobuono are all from the latest vintage on sale and are generally sold from the spring following the harvest; the levels of added sulphites are far below the limit set by law and do not exceed 50 mg/L.
During the process it is possible to use different techniques to accentuate or round off the aromas of a white, here are some examples:
- cold maceration, also known as cryomaceration: a process immediately following grape pressing and prior to fermentation which consists in leaving the must and skins in contact for 12/24 hours at a temperature of 5°-8°. This allows to extract more of the primary aromas of the grape present in the inner part of the skin.
- malolactic fermentation : it is nothing but the transformation of malic acid, which is stronger and sour on the palate, into malic acid, which is softer and less sharp. It is a secondary process of bacterial conversion, which can follow or overlap with alcoholic fermentation; it can be induced by the inoculation of industrial yeasts, while for natural wines, it occurs only spontaneously.
- aging in barrels : the rest of the wine after alcoholic fermentation can take place in containers of different types, from steel to concrete, passing through terracotta amphorae and finally in wood. In the latter case the barrels can be large (over 1000 litres) or small, known as barriques or tonneaux (from 225 to 700 litres). The aging of the wood gives the white wine greater softness, a more intense yellow color that turns golden and aromas of butter, vanilla and roasting.
NATURAL WHITE WINES IN BAG IN BOX
The bag-in-box white wines available on Sfusobuono are all made with indigenous yeasts and have a low level of sulphites , used exclusively during the packaging phase to preserve the liquid inside the bag. Furthermore, you will only find white wines aged in concrete tanks or steel vats, because we believe that bulk wine by definition should be easy to approach and simple to drink. The wood, if used well, we leave it to the Chablis labels or to the Champagne reserve wines to be uncorked on important occasions!
We have selected the best white wines produced by small artisan cellars strongly linked to their territory from North to South of Italy.
In Piedmont it is possible to find a vast variety of white berried grapes that give rise to single-varietal wines perfect for daily drinking or to be left to evolve in the cellar. Cortese, widespread in the Monferrato area, in the Langhe and above all in the Gavi area, answers the first question, with whites with aromatic and mineral aromas endowed with a light and agile sip. Cortese in bag in box is to all intents and purposes the daily white of all Piedmontese, it is normally drunk throughout the year and is distinguished by a simple and pleasant profile, like that of La Morella. Timorasso, on the other hand, is a wine to show off its best over time and for this reason it needs long refinements, even in wood, before expressing its potential in the best way. Timorasso in bag in box is practically impossible to find because most wineries prefer to bottle it rather than sell it in bulk, but on Sfusobuono you can find the one from Valli Unite, in the Colli Tortonesi. In central Italy, especially in Emilia-Romagna, we find the blends of Trebbiano, Malvasia, Albana and Grechetto, characterized by beautiful golden colors, gracious and crunchy organoleptic profiles such as the wines from Marta Valpiani, independent winemaker of the FIVI circuit. Even in Tuscany, loose whites are essentially produced from Malvasia, Ansonica and Trebbiano grapes in order to balance the sip by playing between softness and hardness. Continuing the journey, we see Trebbiano d'Abruzzo protagonist in purity of most of the whites of the South, interpreted more traditionally as Terraviva, or more handcrafted as the Francesco Cirelli winery. The Campania region is home to some of the most famous Italian whites abroad, made from native grapes such as Fiano, Falanghina and Greco, which can also be found blended in bulk Campanian whites. Speaking instead of international vines, Chardonnay certainly represents one of the most sought after and sold whites, thanks to its simple and pleasant profile for all types of palates.
WHITE WINE FOOD PAIRING
White wines have a fresher and lighter flavor than red wines, with hints of fruit and flowers, capable of accompanying various dishes. The flavor of a white wine depends above all on the grape variety and the winemaking techniques used. The results can range from more acidic white wines to softer wines, all with a note of freshness. White wines are a popular choice as an aperitif, but can also be paired with appetizers, white meat, fish and cheeses, depending on personal preference. Here are some great pairing classics:
Cortese di Gavi and mixed sushi: Terre di Matè's Cortese in bag in box is characterized by a nice savory and mineral drinkability, a trait that makes it perfect in combination with a delivery of mixed sushi with salmon and tuna nigiri, uramaki and osomaki.
Fiano in bag in box and Margherita pizza: an unparalleled regional and organoleptic pairing. The sweetness of the tomato sauce, the fragrance of the dough and the softness of the mozzarella require a sip of a crunchy Mediterranean white wine.
