95% Sauvignon with a smallest amount of aromatic white grapes
Fermentation occurs in steel tanks, at about 12°C. The very sweet must is fermented slowly for 25-30 days, to avoid loosing any of its fresh, sweet, fruity accents.
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 growing season 2014/2015 was perfect without anomalous weather events. Winter was mild; Spring was also regular. Although a little cold at the beginning, temperatures began to rise and were average afterwards. May and June were warm favoring a perfect flowering and veraison.
Summer began earlier, with high temperatures already at the end of June. Rainfall was scarce (about 100 mm), but the good water supplies during the winter and spring months prevented drought stress. September showed perfect weather conditions, with significant day-to-night temperature ranges, favoring the accumulation of color and polyphenols in the grapes.
The grapes were harvested in September. Aromatic white grapes were dried in an attic for about 20 days. They were then vinified in perfect Ricasoli style to produce Granello.
Golden yellow colour. The nose is intense and delicate, with hints of peach, tropical fruits and acacia honey. The palate is elegant with a well-balanced sweetness and acidity. The long lasting persistent fruit flavours confirm the aromatic complexity.