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White wines
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Beside the traditional "Vernaccia di San Gimignano" and "Bianco di Pitigliano", which have always been present on our tables, in these last ten years there is much more attention towards high quality white wines production to be matched to fish courses, which our rich tuscan coast cuisine requires. In fact some time ago it was decided to "to make white wine" with the surplus of Sangiovese red grapes in the Chianti area, thus starting a new a now popular product as for instance "Galestro". Not least, in those estates near Bolgheri seaside, it has been achieved a superior quality level with the white wine "Poggio alle Gazze", without forgetting the "Vermentino bianco" white wine from the Luni hills in the province of Massa Carrara.
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The most used vines to produce white wine in Tuscany are tuscan Trebbiano, Greco or Grechetto, white Malvasia del Chianti, Vermentino, Chardonnay and Vernaccia. As already said, it is possible to make white wine from red grapes. This process is carried out by fermenting only the liquid part of the must, without marcs (skins), in order to obtain white wine from every kind of grape.
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One of the features in white wines can be also their distinctive effervescence, typical of sparkling wines. A natural sparkling wine can be achieved, as for the Galestro, by interrupting the must fermenting when just a part of sugar has been converted into alcohol, and then leave the fermenting process to continue step by step in the bottled wine. The italian wine market uses to drink white wines within a year after their grape harvest; although it is getting even more obvious that for those wines with a certain alcoholic degree they keep unchanged their organoleptic features even if drunk the second year after their grape harvest.
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