Let us speak calmly and slowly, just because the vineyard and the wine require their time – spent in their own way – both in maturation and in tasting, and the palate itself will appreciate a delay to appreciate them better. A slow time, like the one good conversations demand, especially because we are going to discuss still wines, so called because they dispense with the exaltation of gas. Red, white and rosé are the quiet ones whose common features we draw together here.
Still red wines are obtained through the fermentation of red grape varieties, in a production process that includes maceration, that allows the skin of the grapes to come into contact with the must. Some are meant to be drunk young, other red wines are destined to age. In wine, the age factor depends on the stage to which it is subjected.
Depending on the method of aging, the variety and the age of the wine, the color of the reds varies, ranging from expressive ruby to darker and intense reds, with a purple or brick colour.
Young red wines are characterized by floral and fruity aromas, while aged ones are velvety, full-bodied and have intense and complex aromas.
Mostly produced from the fermentation of skinless white grapes, still white wines can, however, be made from red grape varieties and, in some cases, by keeping the skin of the grapes in contact with the must in a pre-fermentation period.
Long regarded as wines to be consumed in the year they are produced, many whites are now designed to take advantage of their aging potential.
Predominantly light in color, they can range from greenish yellow to golden yellow or straw in tone, a gradation that relates to the wine’s age. The younger they are, the brighter their shade of yellow.
Floral and fruity aromas are associated with young white wines, while the aromatic intensity of the oldest whites approximates toasty and tropical fruit aromas.
This type of wine can be made from red grape varieties, which are removed from the skin after a short fermentation period – that allows the wine to turn pink – a process that then continues without skin – as is usually the case with white wine – or it can be produced by mixing red and white grapes.
Its color palette is wide-ranging, with various hues between pale pink and light red, where cherry, strawberry or raspberry shades can be as expected as can the more salmon red tones, such as orange-pink or apricot.
The productions that bring together red and white grape varieties harmoniously combine the characteristics of both white wine, such as a certain lightness and softness, and red wine, which results in fruity aromas, particularly red fruits, but can also include tropical notes or fresh figs. They are also very floral wines, whose alchemy easily produces hints of orange or peach blossom, dried flowers, violet, rose, linden, carnation or heather, among many other possible floral aromas.