TheWineScouts

A lovely deep colour and fragrance of quince and pear. Some grapey flavours too and a savoury element from the lees. Lots of minerals of the palate framed by the freshness of its acidity.

Sassaia is produced with Garganega (85%) and Trebbiano (15%) cultivated in the vineyards close to the winery, on Sorio hills, which soil is rich in minerals. The fermentation is spontaneous and it takes place in 30hl oak barrels, without temperature control. It is bottled in April or May of the following year, without clarification and filtration. Part of the bottling process occurs without adding sulphur dioxide.

Veneto, Italy

White wine

13% abv