Sassaia La Biancara 2018 Magnum
Sassaia La Biancara 2018 Magnum
Serve at: 10°-12°C
Glass type

Sassaia La Biancara 2018 Magnum

Non disponibile
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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).

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La Biancara

La Biancara Angiolino Maule

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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