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|
|Vineyards location||Gambellara – Vicenza – Veneto – Italy|
|Altitude||100 meters above sea level|
|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|