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White wine

Which came first: white or red? Researchers have recently answered this question: First there was the red, then the white wine. Genetic studies have shown that the light-colored grapes were created by a mutation of the red wine grapes. So basically, the white grapes are simply red grapes that have lost their color gene. White wines are made from many different grape varieties, including, for example, Riesling, Pinot Grigio or Pinot Gris, Muscat, Viognier, Sauvignon Blanc or Chardonnay. White wine production in seven steps from the grape to the white wine – here you will learn how the bright worry breaker is created.

Mashing: After the white wine grapes are harvested, they are destemmed: The berries are detached from the stalk and then crushed. This produces the mash (juice, skins, pulp, grape seeds). This is left to stand for 1-6 hours (much shorter than for red wine).

Pressing: In the wine press, the mash is pressed out and the pomace (grape residue) is then separated from the must. Caution is the top priority here, after all, no undesirable components such as bitter or coloring substances from the seeds or the skins should get into the must. Sulphuration: Sulfurous acid or sulfur dioxide is added to the must. The sulphuration prevents oxidation and the must is protected from microbial infestation

Fermentation: Yeast is added to the must. This triggers the fermentation process, which lasts 6-8 days and during which the sugar contained in the must is transformed into alcohol. Depending on the duration of fermentation, the white wine becomes sweet, sweet, semi-dry or dry.

Pitching: The yeast that has settled at the bottom of the vessel is removed. To do this, the wine is siphoned from the top and transferred to a new vessel. Aging: For three to six months, the young wine is stored in wooden, steel, glass or plastic vats. The fine yeast (parts of yeast that have not sunk during fermentation) re-ferments the wine.

Storage: The wine must be stored as airtight as possible and protected from light at constant temperatures.

Did you know that ...

... 115 kg of grapes are needed to obtain 100 l of mash? From this, in turn, about 65 to 85 l of must are pressed.