Definition: white (wine-making)

The distinctive feature of white wine production is the absence of maceration. The harvested grapes are immediately pressed to avoid prolonged contact between the must and the grape skins. The must, separated from all impurities and solid particles, is then fermented. White wine is generally characterised by its freshness and liveliness, due to a good level of acidity. This is why malolactic fermentation is often blocked.