Merano WineFestival 2017 The WineHunter Award 2017 – Red


Vitae, la guida dei vini – AIS 2017 - 85/88 out of 100

Guida Oro - I Vini di Veronelli 2017 - ** very good wine (89/100)

Vinetia – Guida ai Vini del Veneto dell’AIS 2017 - 3 rose windows out of 4

Guida ViniBuoni d’Italia 2016 - 4 stars

Annuario dei Migliori Vini Italiani 2017 – Luca Maroni 90/100


Guida Oro - I Vini di Veronelli 2016 - ** very good wine (89/100)

Le Guide de l’Espresso - Vini d’Italia 2016 - 16,5/20
(light reduction on citric scents; pulpy, tonic and sharp mouth)


Guida Oro - I Vini di Veronelli 2015 - ** very good wine (86/100)


Le Guide de l’Espresso - Vini d’Italia 2014 - 18/20 A Vespaiolo that astonishes many lovers of great wines - EXCELLENT WINE

Guida Oro - I Vini di Veronelli 2014 - ** very good wine (87/100)


Le Guide de l’Espresso - Vini d’Italia 2013 - 17/20

Guida Oro - I Vini di Veronelli 2013 - * good wine (85/100)


Guida Oro - I Vini di Veronelli 2012 - ** very good wine

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 in the presence of lees in steel for over 4 months. It follows the wine racking and further cellar treatments.

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 85,000 kilos/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 in presence of the lees for about 4 months

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

BOTTLE: renana, 0.75L


 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