Whites

White wine has existed for at least 2500 years, obtained from the alcoholic fermentation of white or black wine must with colorless pulp. During the vinification process it is subjected to specific treatments to maintain the yellow transparent color that distinguishes it. The best couplings are with dishes based on fish, molluscs, crustaceans, vegetables and white meats, and in general with quick cooking dishes and unstructured sauces; it should be consumed at a service temperature between 8 ° C and 14 ° C.