La Biancara "Sassaia" Bianco '22

Angiolino Maule’s estate, in the hamlet of Biancara (in Italy's Veneto region), covers about 15 hectares. For decades, he has not used any soil treatments, choosing biodynamic viticultural practices instead. He is unwavering in his belief that great wines are the result of healthy, beautiful, handpicked fruit, and the only way to achieve this is through natural processes.

“Sassaia” is a blend of 85% Garganega and 15% Trebbiano. The Garganega grapes were harvested from the vineyards closest to the winery in Gambellara, at the beginning of October. The soil type is predominantly clay and of volcanic origin. The grape bunches are destemmed, and the alcoholic fermentation starts with a pied de cuve starter made from indigenous yeasts in stainless steel tanks. After 24-36 hours, the wine is racked and fermentation continues in 30-hectoliter oak barrels. The malolactic fermentation takes place spontaneously, immediately after the alcoholic fermentation. No sulfur dioxide or other products are added. Bottled unfiltered in September of the following year.

This is one of my favorite expressions of the Garganega varietal. While so many other examples are made with preserving the freshness of fruit in an almost "Sauvignon Blanc-like" way, the Sassaia shows a much more complex style. Notes of stone fruit, baked apple and a transparent saline quality. With its beautiful texture and subdued primary fruit notes, this is an exceptional wine to pair with food. Try it with a squid ink risotto, or with crab stuffed ravioli.