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 autumn and winter were very mild this year, with below-freezing temperatures only in part of January. It was rainy, about 440 mm. In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hail storms at the end of May also led to loss of flowers, thus reducing per-plant growth.
Summer was hot and dry. End-July and mid-August rains gave some relief to the plants, helping them during the period of veraison.
Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 10-15°C at nights, favoring the accumulation of phenolic compounds. Sauvignon Blanc grapes were perfectly ripe and healthy when harvested on the second half of September. The aromatic white grapes were picked and vinified immediately after.
Golden yellow colour. The nose is complex, with hints of melon, apricot, honey and candyfloss. The palate is smooth with a well-balanced sweetness and acidity. The long lasting persistent fruit taste confirm the aromatic sensations.