GARG'N'GO
GARG’N’GO, 100% Garganega.
Vinified by direct pressing of whole bunches, 12 hours of decantation and subsequent fermentation with a pied de cuve made from indigenous yeasts in stainless steel tanks, at a temperature of between 20° and 23°C. The malolactic fermentation takes place spontaneously immediately after the alcoholic fermentation. No sulfur dioxide or other products are added. Before bottling, a small quantity of passito Garganega must is added, to start a secondary fermentation in the bottle and develop 2.5 bars of pressure.
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Variety::
Garganega 100%
Vineyard:
Gambellara Pedemonte
Altitude:
50 metres above sea level
Clay-loam soils, alluvial,
and of volcanic origin
TASTING NOTES
Straw yellow colour.
Hints of summer fruit (apricot and peach) accompany a vinous nose.
Fine and light bubble, fresh and not very persistent in the mouth,
but with a balanced acidity that is simply mouth-watering.
La Biancara
di Angiolino e Alessandro Maule
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