White wine production process.

White wine production process.

White wine: its production is more delicate than the reds. Since fermentation, they need to be better protected
oxygen and impurities. The lower temperature and slower fermentation, the better it will occur. After the
tumultuous phase, the wines will be transferred to other kites in them and the temperature should be maintained between 11 ° and 14 ° C.
With the end of fermentation, the wine to be discharged into other vats. The temperature therein is as low as possible,
verging 0 ° C. The liquid remains therein for approximately 10 days.

The care of the stabilization of white wine should be larger than that of the red. The stabilization period lasts
necessarily six months to a year. The elimination of impurities in white wine must be perfect because, due to its color
clear they gain a major highlight.