Tasting Notes
Sassaia was Angiolino Maule's very first wine and it remains La Biancara's founding cuvée: a wine born from the parcels immediately surrounding the winery on the volcanic Sorio hills of Gambellara, a name that comes from "sasso" (stone), reflecting the stony, mineral character of these soils. Made from 85 to 90% Garganega with 10 to 15% Trebbiano, fermented spontaneously in 30-hectolitre oak barrels with 50% of the grapes given a few days of skin contact at the start of fermentation, the other 50% pressed directly — a deliberate blending approach that builds texture and colour while preserving freshness. Aged in barrel until bottling in April or May. No added sulphites, no filtration. The four vintages available span over a decade; the 2011 is a remarkable aged curio, the 2015 and 2016 in a fascinating evolved phase, the 2022 relatively fresh and direct. Across all vintages the character is consistent: golden, with ripe yellow peach, kumquat, flinty mineral notes and a long, saline finish that speaks of the volcanic basalt soils. On the palate it is medium-bodied, balanced and precise. Good with grilled or raw fish, white poultry, mushroom dishes and the full range of classic Veneto cuisine.
Details:
- Grape variety: Garganega (approx. 85–90%), Trebbiano (approx. 10–15%), volcanic soils, Sorio hills, Gambellara, Vicenza; 2011, 2015, 2016 and 2022 vintages available
- Vinification: Spontaneous fermentation in 30-hectolitre oak barrels; 50% of grapes with skin contact for a few days at start; 50% direct-press; no added sulphites; no filtration; organic/biodynamic
- Aging: In oak barrels until April–May bottling
- Organoleptic description: Golden; yellow peach, kumquat, flinty mineral, saline; medium-bodied, balanced and precise palate, long finish
- Food pairing: Grilled or raw fish, white poultry, mushroom dishes, Veneto cuisine
