Sauvignon with a smallest percentage of other white grapes
Fermentation occurs in steel tanks, at about 12°C. The very sweet must is fermented slowly for 25-30 days, to avoid loosing any of its fresh, sweet, fruity accents.
Granello was born under the sign of a willingness to experiment with new varieties and vinification techniques unusual in the territory. This white wine offers an imposing aromatic component.
Assisted 20 days
NOTES ON THE PRODUCTION PROCESS
The grapes are placed in dehumidified rooms where they undergo assisted drying. After they are cooled and pressed, the must starts a slow fermentation that brings out the aromatic elements.
Mild autumn wit little rainfall. Heavy snowfall in February with cold temperatures for several days. The spring was mild with average temperatures between 15 and 18°C; a little rainfall concentrated in the month of April allowed normal budbreak and good flowering. The summer came early with high temperatures and a total absence of rain from mid June to the end of August. In early September abundant rainfall refresh the ground and the air allowing the vines to resume the ripening process and complete it in the best possible way.
The room where the grapes for Granello are dried is called the “fruttaio,” a name likely derived from the odors one smells upon entering. The first dried grapes were Chardonnay and Sauvignon, on August 23.
Bright straw yellow colour with amber reflections. Intense bouquet with sweet fruity notes, mature peach and candied apricot, honey and delicate hints of roses. The taste is delicate with pleasant sensations of ripe and exotic fruits. Long, clean, velvety finish recalling marron glacé and cinnamon taste. It pairs well with fruit and custard cream desserts.