White wines can be made from any type of grape: white or black. In fact, in the production of white wines, only the juice of the grapes is used, not the skins, and the juice is not coloured. The first phase in white winemaking is the pressing of the grape bunches. This is done gently to ensure that only the liquid part flows into the vat, while the skins and seeds are removed immediately. This liquid, known as the free-run juice, is yellowish and opaque, so it is clarified before fermentation. It is then fermented and becomes wine. The difference compared to red wines is, therefore, not only the colour, but the fact that white wines do not contain the substances found in the skin and seeds. In other words, they do not contain the tannins which give red wines their astringency and their body.

Whites tend to be less structured than reds, the main taste sensation being the freshness of their flavour due to the presence of organic acids. This positive sensation is best perceived at lower temperatures, which is why white wines are always served chilled. There is, however, an abundance of types and styles of white wines, depending on the area of origin, the grape varieties used, the vinification method, and ageing method (vat and/or bottle). There are also white wines that are vinified with the skins and seeds, as if they were red: these are the so-called macerated whites, or orange wines.The most common white grape varieties in the world are: Chardonnay, Sauvignon, Pinot gris and Riesling. In Italy we have a wealth of native grape varieties, such as Cortese, Arneis, Turbiana, Nosiola, Ribolla gialla, Verduzzo friulano, Friulano, Malvasia istriana, Trebbiano, Ansonica, Grechetto, Verdicchio, Falanghina, Greco, Fiano, Catarratto and Carricante.