A Trebbiano that challenges clichés: intense

fermentazione spontanea con lieviti indigeni in vecchi tini aperti

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

autentico e appagante

condizione essenziale per esprimere quella dolcezza di frutto

Sassaia - Garganega Veneto IGT 2023 La Biancara di Angiolino Maule Champagne A Trebbiano that challenges clichés:Obtained 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.