Sassaia 2019 — Garganega & Trebbiano
A Wine That
smells like a wildflower meadow. It is what we imagine that a bee must smell as it travels from flower to flower, having a dust bath in pollen. It's a wine that reminds you of the aromas that start to appear in springtime, when blossom dusts the pavement. After tasting it, there's a very fine mineral taste that lingers on the palate; the same scent that appears when you were a kid and played in a field, kicking up dust.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: La Biancara
Tune in, and hear it from the Winemaker:
Where & How?
Garganega from the four hectares that border the cellar on the rocky hillside of Sorio in Gambellara, Italy. The name itself comes from these rocks; sasso means a stone in Italian.
33% of the wine is macerated for one night for texture, and the rest is direct pressed. The wine is then fermented naturally in stainless steel and aged in old oak foudres. No sulphur.
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...”