La Biancara di Angiolino Maule
Veneto, Italy

Who would have thought that a pretty famous pizzaiolo would make such perfect and precise wine. At some point, Angiolino was done with making pizza and decided to make wine. He bought a couple of plots from his savings and started to make the wine he wanted to drink. He’s working biodynamically in the Gambellara region next to Soave, which you might know as pretty bad supermarket wine. Both areas focus on the Garganega grape, but together with his two sons, Mr. Maule is making pretty amazing mineral-driven wine.

Previously Sassaia was made with a little bit Trebbiano, but recently they made it with only Garganega. They grow on vineyards close to the winery in like 100 meters above sea level. The wine is made with 2 days of skin contact, and then it is left for eight months in stainless steel tanks. It’s full of herbal fruit notes like pear and quince. If you look closely, you can taste some reasonable amount of minerals from the volcanic soil and a very satisfying savory finish. With its good acidity, it’s a very versatile food wine. Mister Maule recommends it with cheese pizza or seafood carbonara. Yum!

This wine is part of
Volume 5: The No Sulfur Edition