Dry white wines have less sugar than other wines - up to 3%, they also have no tannins. The strength varies from 9 to 11%. The color ranges from clear, light green to golden straw. Not only white varieties of grapes are suitable for production, but also reds. The shades of golden-green spectrum are obtained thanks to the technology, which involves using only the pulp of berries without peel.
After harvesting the grapes, the fresh fruit is briefly sent to the press, thus obtaining the fruit profile. The next step is fermentation, always at a low temperature, in order to obtain a multifaceted, rich flavor.
The most popular varieties are Sauvignon Blanc, Chardonnay, and Riesling; the best wines are produced in France (Bordeaux, Burgundy) and Germany (Alsace), with Australia and New Zealand joining them relatively recently.