Wine producer La Biancara of Angiolino Maule presents their wines:


White wines

Sassaia
Sassaia is a wine produced of 80% of Garganega grapes and by 20%  of  Trebbiano grapes.
The volcanic soil on which it is grown is rich of mineral salts and micro elements and has not been fertilized for over 15 years. This forces the roots to go deeper and this reflects in the wine, having more soil expression. For the anticryptogamique treatment we only use products of natural origin (copper and sulphur).
Fermentation takes places in steel without adding yeast or a temperature control, which usually goes up to about 22-26°C. The wine is bottled in April-May after the vintage, this without any deproteinaization or enlightment. One part of this wine is bottled without addition of sulphites which means that in no part of vinification (from the vintage to bottling of wine) sulphur is added, nor any other  antioxidant or chemical product (pure wine).
The wine has an intensive yellow gold colour. Is smelling of minerals and chlorophyll, has a less expressive appearance, but it needs to be researched with more attention. The mouth has a soft entrance, fine and with a rather beautiful personality sustained by a light tannic acidity. The ending is jazzed up by a good acidity that balances with the right fineness and power.

Pico
Pico is a wine produced of Garganega grapes. The volcanic soil on which it is grown is rich of mineral salts and micro elements and has not been fertilized for over 15 years. This forces the roots to go deeper and this reflects in the wine, having more soil expression. For the anticryptogamique treatment we only use products of natural origin (copper and sulphur).
Fermentation starts for 2-4 days in open basil, with the peel still on, this without any controls or additions. After the phase of the fermentation it starts the refinement process in big bottles of 1500 lt for a period of twelve months, afterwards it is bottled without deproteinaization  treatment nor filtrations. It is a wine with a good structure that can be refined in the bottle for a long time and it gives its highest expression after five, six years from the period of vintage.

Masieri
Masieri is produced by second ripening of the Garganega grapes, which means from grapes less selected, and soils with less talent.
Fermentation takes place in steel without paring and at a controlled temperature. It is bottled in March/April after a slight filtration and a less addition of sulphites.

Recioto
Made of the Garganega grape faded on vertical nets for about five to six months; the grape becomes wine with a sugars concentration from 33% to 37% around.
It begins its fermentation with the peel still on in open tubs for about 20 days to naturally strengthen the presence of the microbial flora. The yeasts present in the peel of the grape in this period of the year are less numerous and weaker because of the winter cold; therefore a small part of the grapes picked from the bunch is brought in a warmer place.  As such way the fermentation will start earlier and with more force and it will serve as "input" for the mass.    
After the ‘press’ it goes to oak Barrels of 1500 litres where it further ferments for 8-9 months until the alcohol stops the fermentation, normally around 14-16 degrees.   
The bottling happens three years after the vintage.

The colour is ancient gold with tones of amber. The nose reveals traces of barks of citrus fruit, raisin and ginger. After some minutes the date and the mix of mature peaches emerge. The palate surprises you by the balance and the structure, supported by a definite bitterness tannic acidity. In the end, it remembers you of plums and filbert. Sweetness is not present in the palate and this provokes an almost intellectual pleasure, and it does not rely on caramel tones to sustain its persistence. The roughness of the garganega is respected without any forcing, as such the volcanic soil of Gambellara emerges thanks to the absence of tricks  or manipulations in the wine cellar.  A wine to be accompanied by spicy cheeses, dry sweets or just alone.

Taibane
Garganega is picked late in purity, end November or beginning of December, normally with a good part of botritis grapes. It spontaneously ferments for about three months in old barrels, where it remains with the dregs of the fermentation for three years.
The bottling happens without any treatment, clarification or stabilization of the wine.
The Taibane is a wine with over mature perfumes, ‘Caco’mature, dry fig tree in front of the mouth with traces of positive oxidations and a great lengthens in mouth; fresh and balsamic closing.

Red wines

Canà
The wine is produced of the Cabernet Sauvignon grape for 80% and Merlot grape for 20%, it has a spontaneous fermentation in the peel in an open tub for 15/20 days.
The refinement happens in oak barrels of 1500 litres for eighteen months.
The bottling happens without deproteinaization treatments nor filtration two years after the vintage.
The wine has an intense ruby colour, with warm smell of black fruit with a foundation of minerals. The mouth offers a persuasive fruity flesh of cassis and the typical vegetables traces of the Cabernet Sauvignon that sometimes turns into animal sensors. The tannic  taste  is justified, soft so it does not disturb at all. The strength of this wine is the smell of the drink that makes it supple in the gastronomic combinations without loosing yourself in endless complications.

Rosso Masieri
The Red Masieri is produced  from three vineyards  of red berries with a percentage changing from year to year based on what I have available according to my production; the vineyards are Cabernet Franc, Merlot and Lagrain.
The harvest is always manually, the fermentation happens in open wood tubs with three or four punch down a day.
At the end of the fermentation, that lasts around 12 to 15 days it still soaks for another 10 days in the peel, we then make then the separation of the solid and liquid parts.

Wine goes partly in steel and partly in wood. In February all is brought together and bottled to get a wine which is easy to drink and that introduces a good structure in mouth and a good tannic taste given from the grape from which it originates and in particular from the Merlot.

Merlot
Pure Merlot is coming from a rigid selection of the best vineyards. Its spontaneously fermentation in happens in open tubs with 4/5 punch down a day and then to be reduced step by step while fermentation continues. At the end of the fermentation that lasts around 15 days it remains still 4/5 days in the peel for some maceration. Pressing and immediately after it goes into old oak barrels where it remains for about 18 months. The bottling happens without treatments of deproteinaization  neither filtering.
The colour is of great depth with bluish reflections. To the nose loves to talk strong and clear. It displays a great richness and the wood doesn’t imposes itself over the other fragrant feelings. The entry in mouth confirms the remarkable raw material from which it is created. A refreshing sour thorn accompanies the expression of the volcanic ground from which it originates. The permanence in the glass discloses the cherry, the pansy and other atypical signs as the meat and the wet earth.

So San, Tocai Rosso
Colour ruby. This vineyard has only few years of life, but it already succeeds to realize an enormous potential of a precious grape as the Grenache. The salient line of this wine resides from the extreme elegance of both the nose and the mouth, without this to surrender in terms of length and concentration. The perfumes connect  strawberry and liquorice juice, this refined with aspects of soil and autumn typical for the grape of this origin. The palate cannot be confused by the sharpness that animates it, the persistence and the refinement  don't leave doubts on the ability of involvement  of the wine. Also here the patience is useful to discover cocoa memories,  blood and fruits that slowly emerge from the glass.