What is the primary approach used in cellars to ensure fresh, fruity character in white wines in Spain?

The primary approach used in cellars to maintain a fresh, fruity character in white wines in Spain is temperature-controlled stainless steel fermentation. This method allows winemakers to carefully regulate the temperature during fermentation, which plays a crucial role in preserving the delicate aromas and flavors typical of white wines. By fermenting at cooler temperatures, winemakers can enhance the release of fruity esters and aromatic compounds, resulting in vibrant and expressive wines that showcase their varietal character.

In contrast, other methods listed, such as barrel fermentation, tend to impart additional complexity and oak influence, which can overshadow the freshness and fruitiness desired in many white wines. Micro-oxygenation is typically used to soften tannins and enhance the mouthfeel of red wines rather than to preserve freshness in whites. Carbonic maceration is a technique more commonly associated with certain styles of red wine, particularly in regions such as Beaujolais, and is not a primary method for producing fresh, fruity white wines.