A pizza-maker turned wine-maker, Angiolino Maule felt the call of the vines and turned his attention to natural wine making in the 1980s, his two sons, Francesco and Alessandro are now helping out and continuing the tradition.
The estate has 9 hectares of vines on south-facing volcanic soil slopes, the health of the vineyard is maintained by using only naturally produced plant compost which they produce themselves, herbal remedies to control disease, and maintaining the soil's natural balance by sowing cereals or legumes. The non-interventionist approach is continued into the cellar, and they eliminate any artificial products such as selected yeasts or enzymes, favouring only natural yeasts. The wines are unfiltered and the absolute bare minimum of sulphur dioxide is used right at bottling.
This wine is from a selection of the best Garganega grapes in his vineyard, It is vinified and aged in old 1500l barrels for at least 12 months.
50% of the wine sees a 3 to 4 day maceration on the skins, which imparts a gold yellow colour with amber reflection. A mildly orange wine.
The nose is complex and aromatic with wild herbs, white flowers, citrus, mint with mineral and spicy notes.