What is the difference between how to make white wine and red? I've found talking to a winemaker's cellar Endrizzi. Here are the techniques they use in this company.
White
Prince The concept of the technique used for making wine from the white, you get to squeeze the juice when you want to dall'acino get the best quality of wine. This is accomplished by arriving at the cellar ' grape integrates virtually , thus using the low cabinets so that the grapes are not crushed during transport. As a result, the grapes are passed by gravity into the press where it is slowly crushed so that the grape skin is broken but not shattered. This allows a smaller presence of grape skins and therefore a greater clarity of the wort. The process occurs in inert nitrogen atmosphere to prevent oxidation caused by contact with air and keep the most of all the aromatic compounds and grape varietal. Having a low presence of the skins, fermentation can take place immediately after the exit from the press. The process, thus simplified, more respects the quality of the grapes, resulting in a better final product.
Red
As for the red system uses the "Ganymede" . This system allows a mixing between solid and liquid continuous and, using the carbon dioxide is naturally produced during fermentation. Thus avoids the need to act mechanically. After fermentation, red wines are made in steel tanks for a first and then settling in oak barrels. The wine is more suitable for aging is then transferred to barrels, where he stayed from 6 months to 2 years (eg Teroldego reserve).
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