A Wine That
makes you wanna have a garden party just so you can serve these bubbles to everybody. Fresh, exuberant and refreshing, this tastes like a summer cocktail but in wine format. Infinitely gluggable and so fruity you could almost mistake it for pear juice, this is the kind of wine that simply makes everybody smile.
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- Winemaker: La Biancara
Tune in, and hear it from the Winemaker:
Where & How?
The Garganega grapes for this cuvée are tended with care by the Maule family in the sleepy, rolling hills of Gambellara, in the Veneto, Italy.
The wine is made according to a variant of the "Col Fondo" method; the family dries some Garganega grapes to achieve highly concentrated natural grape sugars. 5% of this super sweet juice is added to to 95% still wine in stainless steel, which restarts fermentation and creates bubbles. Left unfined and unfiltered, the wine then finishes fermenting in bottle.
Originally a pizza chef, in the 80s Angiolino Maule pursued his dream of farming a vineyard and making wine. Convinced that natural farming was the only way to go, he was one of the outsiders when he began - at the time, chemical farming was the norm. His quest for a modern understanding of organic agriculture even led him to form the association VinNatur, which now has over 180 winemakers as members. Various studies are carried out across his own and all members’ vineyards. They calculate the microorganisms living in the soils and categorise them, they carry out research on insects and analyses on spontaneous grasses, and they are constantly on the quest for discovering natural methods to combat plant disease. The ultimate goal is to be able to be self sufficient.
“It is a cultural model based on scientific precision and a LOT of experimentation!” He laughs. The soils of La Biancara are so distinct; they are pitch black. It is primarily composed of basalt, an extrusive igneous rock. This means that it formed from lava that was ejected from below ground, via volcanic activity from an extinct volcano lies nearby, in the town of Brenton. “This volcanic soil is rich in minerals, and I believe the wine is rich in these minerals. It is my goal to maximise soil health, and therefore to find the maximum expression of these soils in the wines. It’s an endless quest… a lifetime of searching...”