Mentions
VINTAGE 2017 (ORGANIC)

Guida ViniBuoni d'Italia | Touring Club Italiano: 4 stars "vini da non perdere"

VINTAGE 2016 (ORGANIC)

2018 BioWeinPreis: GOLD
2018 International Wine & Spirit Competition: SILVER AWARD
2018 Decanter World Wine Awards: BRONZE MEDAL 89/100
Guida Oro - I Vini di Veronelli 2018: 86/100
Guida Vini d’Italia del Gambero Rosso 2018: 1 glass
Vinetia – Guida ai Vini del Veneto dell’AIS 2018: 3 rose windows out of 4
Merano WineFestival 2017: The WineHunter AWARD 2017 Red

PDF version Hi-Res pictures

Angarano Bianco of Villa Angarano is the fruit of the blending of vespaiola grape, a historical grape variety of Bassano del Grappa’s winemaking tradition. The plots dedicated to this wine grape growing are located east of the Villa at about 118 mamsl with excellent sun exposure and flat position. The diurnal temperature range favours the trasnfer of the vespaiola’s unique varietal features from the grape to the wine. The soil composition is medium-textured with alluvial deposits. Over the years, the winery has reproduced and transplanted the old biotypes of the local grape varieties in order to preserve their characteristics and uniqueness. During all the phenological steps, the vineyard development is always supervised to obtain a limited but high-quality production until mid-September, when the grapes are hand-picked. The winemaking is in steel tanks and the alcoholic fermentation lasts 2 months approximately at a controlled temperature. Once winemaking is completed, the wine fines on the fine lees in steel for over 4 months. It follows the wine racking and further cellar treatments.

angarano-bianco-breganze-vespaiolo-doc-2016-biologico

Organic Certification for vintages:

2017

2016

GRAPE VARIETY: vespaiola 100%

PRODUCTION AREA: 118 mamsl, North-South vineyard exposure

TYPE OF SOIL: alluvial, medium-textured soil

TRAINING SYSTEM: single and double curtain overturned (Guyot) with 8-10 buds

YIELD PER HECTARE: max 85q/hectare

GRAPE HARVEST: mid-September, hand-picking of selected grapes

VINIFICATION TECHNIQUE: first fermentation at a controlled temperature, between 14-16°C; 40-45-day alcoholic fermentation on the fine lees for about 4 months

MATURATION AND AGEING: after a period on the fine lees, the wine is racked off and assembled for bottling

BOTTLE: renana, 0.75L

SENSORY ANALYSIS

 SIGHT: straw-yellow with greenish notes

SMELL: pink grapefruit, tangerine peel

TASTE-SMELL: aromatic, excellent acidity

FOOD PAIRING: generally well-matched with appetizers, vegetarian and fish dishes