I have been studying and trying the maceration of Garganega grape variety for several years, since 2015 to be precise. For those who don’t know it yet, maceration is a special technique, commonly used on red grape varieties, to give color and aromas to the wine. Practically the wine must ferments for 5, 10 or more days together with the seeds, the flesh and the skin of the grape berry. For white wines normally skins, part of the flesh and the seeds are immediately separated from the juice, otherwise the wine becomes too tannic and difficult to drink. In some parts of Italy also white grape varieties are macerated and I think this technique is amazing because in the skins there are a lot of aromas that in white wines normally we lose.

But rarely I found white wines in which you are able to understand the grape variety that has been used and the territory from which they come, often tannins tend to homologate these wines, tannins make them all the same even if they come from different territories and very far away one from the other.

Why does this happen?

Because skins and seeds give tannins to the wine, normally in red wines this tannins are smoothen by the complexity of the wine and other components that you can fine in the seed, but in white wine this doesn’t happen.

How can you extract more aromas possible from the skins without producing an extremely tannic wine?

Finally in vintage 2019, following an old technique, I found the perfect balance between complexity and drinkability, which is the real soul of the volcanic territory of Gambellara!

There will be a great surprise soon!

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