Today I will talk to you about winemaking of the same grape variety in different tanks, and its assembly before bottling.

In fact, every year during harvest, we use different tanks for grapes coming from different areas that, in the end, will produce the same wine.

For example, Garganega grape variety for “el Gian”, coming from Faldeo sub area, together with Garganega coming from Monti di Mezzo, but in separate tanks. This choice because in every vintage, which is qualitatively different from the previous ones, you have the possibility to assemble the different wines and the opportunity to produce a pleasant and balanced wine.

We use this technique for all our wine,
in this way: part of Garganega for “El Gian” goes in stainless steel tanks, another part of it in 10 hl wooden tanks. Once fermentation in stainless steel tanks of El Gian has finished, 225 lt of it are put in barrique for wine aging.

Starting from the same grapes, these two wine making process will give us different wines, not only different aromas but also different taste.

In my opinion having different wines produced with the same grape (in this case Garganega) is the ideal situation in order to produce every year high quality wines that express our volcanic territory. In the end I just assemble these wines trying to express in the final wine the best feature of each tank.

 Assembly moment is very exciting and energizing, generally it happens before bottling. We sit down together, me and my collaborators, with all the samples and, after having tasted wines from the previous vintages, we start tasting the new wines and then blend them together considering the impression of the new vintage.

For example, if more freshness is needed, we tend to add a major quantity of “el Gian” coming from stainless steel tanks; vice versa, if more complexity is needed, we’ll add more wine coming from the barrique. So, we go on this way, again and again, ‘til the end of the tasting.

At the end I’ll be able to have a wine that is a mirror of that specific vintage and try to be the more balanced possible. Every single harvest, at the end of the first fermentations, I always try to imagine how that wine could be just before bottling, and when I assemble them, I am always surprised at the positive evolution of the vintage. When I assemble wine, I ask myself: how will this wine be after one year in the bottle? And year by year it is always a pleasant surprise.

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