White vinification is a process composed of a series of mechanical and chemical transformations that starts from the bunch of grapes, as it is on the plant, and reaches the bottle of wine, completed with a label.

To simplify in minimum terms, you can imagine three macro-phases of the transformation during which the material, with the skilful intervention of the wine maker, loses its original appearance and acquires new forms and characteristics: from grape to must, from must to wine.

Maceration is the process that gives the wine its typical color: during this phase the must (that is the future wine) is in close contact with the marcs that, depending on the vine variety, releases a certain quantity of colouring substances.

The white wines are different from the others, rosé and red ones, exactly for the lack of this phase: in white vinification there is no maceration.