Sauvignon with a smallest percentage of other white grapes
Fermentation was in steel tanks, at temperatures between 11°C and 14°C. The very sweet must was fermented slowly for more than a month, to avoid loosing any of its fresh, sweet, fruity accents.
February 5th 2011
Granello was born under the sign of a willingness to experiment with new varieties and vinification techniques unusual in the territory. This white wine offers an imposing aromatic component.
Assisted 20 days
NOTES ON THE PRODUCTION PROCESS
The grapes are placed in dehumidified rooms where they undergo assisted drying. After they are cooled and pressed, the must starts a slow fermentation that brings out the aromatic elements.
The winter was mild, while the spring was initially quite cold, but then warmed, reaching highs of 30 °C (86 F) by the end of May. The moisture accumulated during this period allowed the plants to follow a regular growth cycle. The high temperatures in July and August were balanced by the significant day-night temperature excursions in September, and by rains, which allowed the grapes to ripen well. The harvest, which began in early September and continued until the end of the month, immediately revealed the high potential of the vintage.
Intense straw yellow. Rich tropical fruit on the nose (pineapple, passion fruit, ripe bananas) mingled with apricots. On the palate it is captivatingly pleasant, fresh and sweet, with honey mingling with candied apricots and pineapples, while banana reemerges in the finish. A perfect dessert wine.