This red wine is ruby red in colour with flavours of blackcurrants, plums, cherries & blackberries.
The aromas are fresh and vibrant with some intriguing green notes, like fresh green peas and delicious mouth-cleansing minerality.
Food Match: Sliced fillet of steak, pulled pork, duck breast
||Organic, No Added Sulphites, Vegan, Gluten Free, Sugar Free, Dairy Free
||Merlot & Cabernet Sauvignon
||0.6g/l Residual Sugar Only
||5mg/l Natural Sulphites Only
Read more about no sulphites added wine labelling here (short read). Find out more about differences between organic, vegan and natural wines here (long read).
The history of Biancara begins in the late 80s, with 6 hectares of land on the hills of Gambellara. From the very start Angiolino and Rosamaria wanted to create their personal idea of wine; a wine that puts nature first, without chemical interference in the vineyard or in the cellar, in order to obtain the maximum expression of the terroir, in essence, a good bottle of wine.
The vineyards are managed organically with the aim to reduce the impact made from agricultural machinery. Harvests are manual and vinification is carried out with small quantities of grapes which are constantly monitored throughout the fermentation and maturation process. Fermentation is spontaneous and using the wild yeasts found on the grapes. No additives are added: the wines are unfiltered and not clarified.
Grape varieties: Merlot and Cabernet Sauvignon
Vinification: Fermentation takes place in vats for around 10 to 13 days with continuous pumping. The wine is aged in stainless steel and bottled around March following the harvest to keep the fruit and easy-drinking style.