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Sassaia La Biancara 2018 Magnum
LABVISAMXX
€31.00
Tax included
Sassaia is produced from 80% of Garganega and 20% of Trebbiano.
The volcanic soil rich in mineral salts and trace elements has not been fertilized for more than 15 years to force the roots to sink deeper and have more expression of the soil in the wine. For anticryptogamic treatments we use only natural covering products (copper and sulfur).
Fermentation takes place in steel without adding yeasts and without temperature control that normally develops close to 22-26 degrees.
It is bottled in April-May following the harvest without any deproteneising and clarifying treatment.
A part of this wine is bottled without the addition of sulphites, which means that no sulfur dioxide or any other antioxidant or chemical product (wine only) is added to any phase of vinification (from harvest to bottling).
Three Senses
The wine comes from a selection of golden Trebbiano, Tuscan Malvasia and Verdicchio grapes harvested in lightly overripe crates. The must ferments together with the skins in open vats for about a week to ten days. After racking, fermentation ends in used small French oak barrels for about a year. Vinification "in red" and the long stay on the lees brings evolved scents of herbs, licorice, rhubarb, underbrush, mushrooms, honey. In the mouth it is soft, warm, with a subtle vein of tannin. The alcoholic power is balanced by a fair acidity.This is a wine that evolves very well in the bottle, reaching its peak two/three years after harvest. It should be served chilled, preferably after adequate oxygenation. It can be paired with a wide range of dishes: pastas, risottos, fish, especially if savory, white meats and medium-aged cheeses.
Product Details
| Brand | La Biancara |
|---|---|
| Vintage | 2018 |
| Dimension | Magnum 1,5 l |
| Grapes | Garganega - Trebbiano |
| Varietal | Veneto I.G.T. |
| Type | White Wine |
| Agricolture | sustainable |
| Country | Italy |
| Region | Veneto |
Allergens
|
Contains Sulphites |
| Pairings | Appetizer Grilled Fish Pasta with Fish |
La Biancara
It was 1988 when Angiolino Maule together with his wife decided to move to the Vicentino countryside, after leaving their restaurant business (in excellent hands). Today the Azienda Agricola La Biancara, also thanks to the support of the very active sons of Angiolino, Alessandro and Francesco, has 11 hectares in the Municipality of Sorio. From the beginning, however, the company has made a path towards respect for nature and its fruits, so much so that Angiolino Maule was one of the brightest minds of the entire Natural Wines movement, also creating that now famous symbol of "VinNatur". He went further by organizing fairs, conferences, meetings, bringing knowledge and experimentation around Italy that have proved to be fundamental for all young winemakers of today.
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