White wines are mostly made from white grapes. Sometimes, black grapes can be used but the contact with the grape skin is avoided as the skin contains pigments that lends color to the wine.

For making white wines, the grapes are crushed and pressed to separate the juice from the skins. The juice is then fermented in a stainless steel tank with the help of commercially available yeasts. Some wineries prefer to use cultured yeasts or naturally occuring yeasts in the grapes over commercial yeasts. Commercial yeasts give more predictable results compared to the naturally occuring or cultured yeasts. Fermentation process is carried out at 15-20 degree celsius and lasts for around 3-4 weeks.