Winemaking: Dry whites

white winemaking is relatively unremarkable in Bordeaux, except that the region was one of the last in France to cling to high doses of sulfur in finished dry wines (perhaps because of its long history of turning its white grapes into sweet wines, which do need more sulfur), and in the upper echelons of white Graves and Pessac-Léognan barrel maturation has one of the longest histories in the world. Bordeaux is also the home of cryomaceration, whereby additional flavour may be imbued by prefermentation skin contact at low temperatures, known here as macération pelliculaire.