La Biancara Garg'n'Go

Profile & Story

La Biancara was founded in 1988 by Angiolino Maule and his wife Rosamaria on the volcanic hills of Gambellara, in the Vicenza province of the Veneto. Angiolino ran a well-known pizzeria before the vines called him, and he went on to found VinNatur, the natural-wine growers' association. The estate now covers about 18 hectares of certified biodynamic vines on dark volcanic soils with fine clay, ploughed rather than treated, and vinified without temperature control, added yeast, enzymes, fining or filtration. Garg'n'Go is 100% Garganega from the Gambellara Pedemonte vineyards at around 50 metres, whole-bunch direct-pressed, settled twelve hours and fermented in stainless steel at 20 to 23C on an indigenous-yeast starter, with malolactic running on spontaneously straight afterwards. No sulphur dioxide is added, and the wine is bottled with a measure of passito Garganega must so it referments in bottle to roughly 2.5 bars of pressure.

Pairing Recommendation

Made to be drunk as an aperitif, or alongside cold cuts and fresh cheeses.