WHITE VINIFICATION In white vinification, the must ferments without contact with the skins. This allows you to obtain more delicate, fresh and aromatic wines. The grapes are harvested and transported with particular care for preserve integrity and perfumes. After a pressing so ce, the peels they are quickly separated from the must to avoid extractions unwanted color and tannins. The must is then clarified and transferred to temperature-controlled fermenters. Fermentation generally occurs at higher temperatures low compared to red wines, around 18–20 °C, so as to preserve aromatic fineness, freshness and varietal aromas. The fermenters modern, equipped with a double refrigerated wall, allow the yeasts to work slowly and regularly, turning the sugars into alcohol and developing elegant and complex aromas. In some cases a short film maceration is used, leaving the must in contact with the skins for a few hours, to increase intensity aromatic and structure. For particularly fragrant wines, use may also be made of the cryomaceration: a cold maceration etched at temperatures very low, which favors the extraction of aromatic substances without compromise the freshness of the wine. At the end of fermentation the wine is decanted, stabilized and left to mature before bottling, thus maintaining balance, elegance and expressive purity.