The Best White Wines

Wines born strictly from wineries that follow the tradition, small but awarded or with beautiful stories to tell. Buy online Italian wines appreciated and tasted around the world for your events or to make a great impression in the company of special people. Bottles of excellence at the right price that will be shipped following precise packaging rules and delivered in a few hours.

White wine: from Piedmont to Sicily

Scrolling through the map of prized Italian white wines, from North to South one encounters excellences that have crossed national borders, bringing the name of our winemaking to the highest levels. Not just reds among the great wines made in Italy: the geographical and natural differences of the Peninsula are reflected in the production of white grapes that give wines known worldwide for their goodness.

The Muller Thurgau, cultivated along the Adige, is the base of the homonymous white wine with a delicate aromatic flavor. From Trentino comes the Traminer and its variety of Gewurztraminer, very known in France, but which in Italy produces excellent wines, rich in aromas, with an elegant and fresh taste. In Friuli, there is the Ribolla, an ancient native vine, used to create a highly appreciated wine, such as Sauvignon Blanc and Tocai Friulano, which in Veneto becomes Tocai del Garda, along with Arneis from Piedmont, Pinot Bianco, and Chardonnay from Veneto and Lombardy. From Liguria, the Vermentino is used for the production of great wines like the whites of the Cinque Terre: the vine, having arrived from Spain, has also reached Sardinia where the Vermentino di Gallura is born, the most appreciated white wine of the island.

Central Italy is distinguished by a smaller production of whites compared to the great reds, but with absolute excellences like the Verdicchio from the Castelli di Jesi, a straw-yellow white with a fresh taste perfect for pairing with fish, while in Molise excellent Biferno Bianco is produced.

In Southern Italy, some of the most appreciated white wines can be found, starting with the Falanghina, a typical vine of Campania, along with Greco and Coda di Volpe. In Avellino, the Fiano, known to the ancient Romans as “Apianum”, is a jewel in winemaking. The Greco in Calabria gives rise to Greco Bianco and is used for the production of Cirò Bianco. Sicily, on the other hand, is the preferred land of Chardonnay, where it enhances its flavors and aromas, giving rise to sumptuous wines, more intense and warmer than those from Northern Italy.

But how is white wine produced? White wine is obtained almost always from white grapes, harvested with a good level of acidity. For important champagne and classic Italian sparkling wines, however, pinot noir grapes are used, from which the skin is removed (this method is called white vinification). This way, a tannin-free wine is obtained. Subsequently, the crushing phase takes place. In normal crushing, the grapes are gently pressed by a press (soft pressing) to prevent the skins from imparting color to the must. Normally, in fact, white wine is required to have a fresh taste, free of tannins. Most of the aromatic substances are contained in the skins and therefore, in some cases, a quick maceration is performed. Practically, it is allowed for the skins to remain in contact with the must, i.e., the grape juice resulting from the crushing.

Then we reach fermentation: the must, cleaned from sediments, is placed in a stainless steel container, 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 the wine's aroma. For this reason, the fermentation of white wines occurs in steel containers equipped with refrigeration systems. At the end of alcoholic fermentation, the must has transformed into a dry wine free of sugars. The racking of the wine is performed to eliminate the residues at the bottom of the container. Following a filtration phase, bottling is carried out.