So San is produced with Tocai Rosso grapes (Grenache) in purity, cultivated in the Colli Berici area, where the soil is very different from the others Biancara’s land; in this area there is an argilo-calcareous soil with white and marine origin rocks. After the grape harvest, in mid-September, the grape is pressed and fermented with the skins for about 15 days, then is racked and aged in 15hl barrels for 18 months.
| Serve at | 16 – 18° C |
|---|---|
| Color | ruby red |
| Vineyards location | Gambellara – Vicenza – Veneto – Italy |
| Soil type | calcareous |
| Altitude | 100 meters above sea level |
| Training system | guyot |
| Harvest | first September week |
| Plants n. x hectare | 3500 |
| Vinification | spontaneus fermentation in 30hl oak barrels with 15 days of maceration on skin |
| Aging | 18 months in oak barrel |
