||Altitude: 118 m. a.s.l. Exposure: North/South.
||Alluvial and clay, medium-textured soil.
||Single and double curtain overturned (Guyot) with 8-10 buds.
||Third week of September, hand harvest and sorting.
||Sur lies fermentation in steel tanks at a controlled temperature of 14-16 °C for 4 months at least cold pressing, alcoholic fermentation at a controlled temperature of 12 °C for 2 months.
||Well-matched with fried appetizers, vegetarian dishes and fish. An intriguing alternative to a sparkling wine at aperitif time. A traditional recipe that we recommend: White Asparagus DOP of Bassano del Grappa served with hard-boiled eggs and Villa Angarano’s extra-virgin organic olive oil drizzled over.
||Price Le Vie Angarano Vespaiolo Brenta Bio 2020 € 8.25