SASSAIA
SASSAIA is made from Garganega grapes grown in the vineyards closest to the winery in Gambellara, harvested at the beginning of October.
The grape bunches are destemmed and the alcoholic fermentation starts with a pied de cuve starter made from indigenous yeasts in stainless steel tanks, at a temperature of between 20° and 23°C. After 24-36 hours, the wine is racked and fermentation continues in 30hl oak barrels. The malolactic fermentation takes place spontaneously immediately after the alcoholic fermentation. No sulfur dioxide or other products are added. Bottled in September of the following year, not filtered.
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Variety:
Garganega 100%
Vineyard:
Gambellara
(zona Biancara, Alla Guarda, Boscasso)
Altitude:
Between 100 and 300 metres above sea level
The soil type is predominantly clay, with the presence of many rocks, and is of
volcanic origin
TASTING NOTES
Golden yellow colour.
Mineral nose, at first glance not very expressive but which enticesand beguiles. The mouth has a soft entry supported by a slight tannicity.
The finish is enlivened by a good acidity that strikes the right balance between finesse and power.
La Biancara
di Angiolino e Alessandro Maule
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