International Code of Oenological Practices

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White wine with maceration

I.4.9 White wine with maceration


White wine derived from alcoholic fermentation of a must with prolonged contact with grape pomace[1], including skins, pulp, seeds and eventually stems.


a)        Winemaking is conducted exclusively using white grapes varieties;

b)       the maceration is carried out in contact with grape pomace;

c)        the minimum duration of the maceration phase is 1 month;

d)       “White wine with maceration” can be characterised by an orange-amber colour and a tannic taste.

[1] The term grape pomace includes skins and also seeds