and the substance of botrytis integrate into something extraordinarily cohesive

but also hints of pineapple and passion fruit in the background with a slight herbal note

The grapes are harvested in the second half of October and then moved to the cellar where they undergo spontaneous alcoholic fermentation with indigenous yeasts and maceration on the skins for 9 days

aggiunge corpo e rende il frutto più immediato

fermentazione spontanea con lieviti indigeni in vecchi tini aperti

Sassaia - Garganega Veneto IGT 2023 La Biancara di Angiolino Maule Champagne and the substance of botrytisObtained through cellar work that involves brief contact with the skins, spontaneous fermentation, and aging in large oak barrels, followed by bottling after 10 months, without filtration. It is the most representative wine of the winery, genuine and essential: the grape and the territoriality in this product are expressed with character.