White wines

All the major wine regions of the world produce white wines. Bordeaux, Burgundy, wines of the Loire, Rhône or Provence, Alsace, New Zealand, Chile. We select the best white wines for you at the best prices.

In France, each appellation has its grape varieties to make great white wines: in Bordeaux, Sauvignon and Sémillon is mostly in the blending of white wines. Among the favorites of 12Bouteilles, we selected the magnificent dry organic white from Château Guiraud, G de Guiraud; The magic whites of Château Malartic Lagravière whose 2010 vintage was rewarded with a 93-95 / 100 by Robert Parker. We also love the whites of Château Thieuley, those of the Château Smith Haut Lafitte, Château Carbonnieux or Château Latour Martillac.

It is said that in France, the greatest whites are in Burgundy where Chardonnay reigns supreme. Among the best known wines, those of the Côtes de Montrachet, the Chablis or the Meursault have a place of honor in our selection with the wines of Maisons Drouhin and Louis Latour. The Maison Louis Latour also produces magnificent Chardonnay d’Ardèche raised as a great Burgundy wine. Among our favorites, the white wines of Cloudy Bay in New Zealand are wonderful, their Cloudy Bay Te Koko is considered the best Sauvignon Blanc in the world. Produced from black grape and white juice (such as Alicante) or from white grape and white juice (such as Chardonnay), the production of white wine is more technical than that of red wine. Indeed, the heat during the harvest has consequences on the quality, the acidity and the freshness of the fruit, the risk of oxidation is important. This is why fruits are usually harvested before maturity and harvesting is even performed at night. Arriving at the winery, the grape harvest is pressed, the speed of pressing depends on the color of the grape varieties. The black grapes are pressed directly to avoid a pronounced coloring of the must. As for the white grapes, they can be pressed immediately or placed in maceration pelliculaire which will give character to the wine and strengthen its aromas, the pressing is gentle to control the bitterness and herbaceous tastes. The grapes are then delicately pressed with a horizontal or pneumatic press to avoid crushing the seeds that leave bitter aromas. The wort is cooled after pressing to retain the start of the fermentations, it is protected from oxidation by the addition of sulphiting, a sulfur dioxide. After this stage, the juice is cloudy because it contains particles in suspension, then gravity or centrifuging is used, which is a more aggressive method (most often used for table wines). The wort is then transferred to vats or barrels to ferment at low temperature (18-20 ° C) for 10 to 15 days.