Santa Margherita

As already mentioned, the substances which give a wine its color are mainly in the skins of the grapes; in order to obtain a white wine, the skins must therefore be removed before vinification. This means that it is possible to obtain white wines from both white and dark-skinned grapes. From the skins one can extract, thanks to special techniques such as cryomaceration (maceration carried out at very low temperatures), the primary aromatic substances that are typical of high-quality white grape varieties. This system calls for the must and skins to be chilled in order to inhibit fermentation but allows these substances to pass into the must.
Soft pressing also enables one to obtain a must that is as “clean” as possible. Settling, followed perhaps by filtration or centrifuging will make it absolutely clear and ready to be fermented.
During the alcoholic fermentation the tanks are only filled to four-fifths of their capacity so that the gas that develops during fermentation can occupy the space left above the must, protecting it from any damage which could result from contact with oxygen. Using special equipment, the temperature of the fermentation is maintained at 16°-20° C, i.e. much lower than that for red wines.  
It is essential, in order to guarantee the finesse and the integrity of the primary characteristics of the original grape variety, to exercise very careful control over the whole of the fermentation process, by means of the systems mentioned above and perhaps also the use of specially selected yeasts.
For most white wines, or at least those designed for drinking young, the malolactic fermentation, which transforms malic acid into lactic acid, is prevented from taking place, so as to maintain fresh aromas and vibrant acidity.
When the yeasts have used up all the sugars contained in the must - between ten and twenty days for white wines - the wine thus obtained goes either into stainless steel or wood, depending on the style of wine the producer is seeking to make.
Prior to bottling, the wine is filtered using particular equipment that guarantees that it is absolutely clear and clean, thus avoiding bacteria or undesired yeast cells from causing refermentation.