Description
A wine that reflects the femininity of the company to which it is linked. Its balance recalls the stability and collaborative spirit of women. This wine is much loved by the Bianchi Michiel sisters and suitable for every moment of conviviality.
Awards
Details

Perfume

Color

Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years

Pairings
- Oenologist: Marco Bernabei
- Bottles produced: 35.000
- Hectares: 10
It was in 1998 when the five sisters of Bianchi Michiel family inherited the estate from their father Ruggero. In 2003 they started an important process of business transformation, an essential step to position and gain a share of that market where the quality of wine is constantly increasing. The family decided to plant again the vineyard to give life to a new business that soon the whole world praised.
Then 2020 came, the future. Always more convinced that the land is the fundamental reason of life and prosperity of the whole estate, the sisters involve the latest generation. In close cooperation with their winemaker Marco Bernabei, they follow new directions: LE VIE ANGARANO, a new project, a new inheritance.
With great honor, the sisters of Bianchi Michiel family reconfirm the destiny that Palladio thought for their Villa: not only a house, but also the heart of a farm. Villa and land. One thing. Inseparable. Read more


Name | Le Vie Angarano Rosato Sisters 2020 |
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Type | Rosé organic still |
Denomination | Veneto IGT |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 100% Merlot |
Country | Italy |
Region | Veneto |
Vendor | Le Vie Angarano |
Origin | Bassano del Grappa (Vicenza). |
Climate | Altitude: 120 m. a.s.l. |
Soil composition | Alluvial and clayey, medium-textured to loose. |
Cultivation system | Spurred cordon with 8 0 buds. |
Plants per hectare | 4,400. |
Yield per hectare | 8,500 kg/hectare. |
Harvest | By hand, the second week of September with a selection of the grapes. |
Fermentation temperature | 12 °C |
Fermentation | 2 months. |
Wine making | Skin maceration of the grapes for 60 hours, cold pressing, alcoholic vinification at a temperature of 12°C for about 2 months. |
Aging | Contact with the fine lees of the yeasts for about 5 months, natural cleansing and stability of the wine. |
Year production | 3000 bottles |
Allergens | Contains sulphites |