Garg’n’go bianco frizzante 2022 – La Biancara

Garg’n’go bianco frizzante - La Biancara

Garg'n'go is a sparkling wine produced by the method of fermentation in the bottle. The grapes used are those of Garganega, which come from vines planted on volcanic soils. The first fermentation takes place in steel tanks and is followed by bottling with the addition of dried Garganega must. With the arrival of the first hot drinks, the second fermentation starts, which will transform the sugar of the Garganega must into alcohol and carbon dioxide. Wine that is neither bottled nor filtered. The Gargn'go has a straw yellow color with an almost evanescent bubble. On the nose notes of elder flowers, yellow berry fruits, citrus notes. On the palate it is lively, disruptive, supported by an excellent freshness that immediately encourages a second taste. 

Service

It is recommended to taste it at a temperature of 8/10 ° in tulip glasses. Wine to drink immediately but will express its potential in a few years.

Pairing

It goes well with various preparations, in particular with fish and vegetable risottos or stuffed pasta seasoned in white. Try it as an aperitif, accompanied by pretzels, mortadella cubes and traditional cold cuts.

Cellar: La Biancara

Biancara is located in the hills of Sorio di Gambellara in the province of Vicenza and was born in 1988 by Angiolino Maule and his wife Rosamaria. Angiolino after 12 years leaves his pizzaiolo profession to devote soul and body to his true passion: viticulture. Buy six hectares of vineyards and begin to produce its wine, a real wine, alive, without chemistry, far from stereotypes, in deep harmony with nature. Angelino becomes the father of Italian natural wine and founded in 2006 "VinNatur", an association that aims to group small wine producing companies that produce natural wines and make their products known in the world. Today Angelino Maule's company, with the help of her sons Francesco and Alessandro, has grown up to 11 hectares, almost all cultivated in Garganega with some Merlot plants and other native varieties. In the cellar Angiolino prefers spontaneous fermentations, indigenous yeasts and avoids any form of filtration or clarification. Its wines are unique, never homologated, away from most of the wines sold and reflect nature and terroir.