Le Vie Angarano
In 1998, the five sisters of the Bianchi Michiel family inherited Le Vie Angarano from their father Ruggero. The villa was designed by architect Andrea Palladio and commissioned by his close friend Giacomo Angarano in 1548 and has been in their family since the sixteenth century. In 1996 Villa Angarano was included in UNESCO’s list of World Heritage Sites as part of “City of Vicenza and the Palladian Villas of the Veneto”. In 2003, the family converted the estate into a beautiful vineyard and cellar. Here, where the grapes have been ripening for centuries, the strength and determination of Bianchi Michiel sisters continue the winemaking tradition.
Vespaiola
Brenta , San Bortolo
Brenta
Grapes : 100% Vespaiola
IN THE FIELD
Vineyard : 1.5 ha, 118m above sea level, north-south exposure, planted in 2006
Soil : alluvial and clayey, medium-textured
Training system : double and single inverted guyot with 8-10 buds
Vine density : 4,400 vines /ha
Yield : maximum 85 quintals/ha
Harvest : third week of September, manual harvest and selection of bunches
IN THE CELLAR
Vinification : fermentation sur lies in steel containers at a controlled temperature of 14-16°C for at least 4 months
Number of bottles produced : 10,000
Bottle : burgundy, 750 ml
San Bortolo
Grape: 100% Vespaiola
IN THE VINEYARD
Vineyard: 1,5 ha, 118m AMSL, North/South exposure, planted in 2006
Soil: alluvial and clay, medium-textured soil
Training system: single and double curtain overturned (Guyot) with 8-10 buds
Planting density: 4.400 vines/ha
Yield: max 85 q/ha
Harvest: mid-September, the grape bunches are carefully selected, hand harvested and put in 2-kilo cases, then naturally dried in an airy granary
IN THE CELLAR
Wine making: 24 months in new barriques
Aging: grape pressing in February with a yield of 25-30%; first fermentation sur-lies in French oak barriques for almost one year
N. of bottles: 1.500
Bottle: bordelaise, 500 ml
Merlot
Massiero, Sisters, Jassara
Massiero
Grape: 100% Merlot
IN THE VINEYARD
Vineyard: 2,5 ha, 120m AMSL, North/South exposure, planted in 2003
Soil: alluvial and clay, medium-textured and relatively loose soil
Training system: spurred cordon with 8-10 buds
Planting density: 4.400 vines/ha
Yield: 90 q/ha
Harvest: end of September, hand harvest and sorting
IN THE CELLAR
Wine making: grapes of different plots are separately processed; temperature-controlled fermentation; punching-down of the cap followed by maceration in steel tanks for 15-18 days at a controlled temperature of 25-28°C
Aging: aging in big French oak barrels
for 10 months; 2-4 months of aging in bottle
N. of bottles: 8.000
Bottle: bordelaise, 750 ml
Sisters
Grape: 100% Merlot
IN THE VINEYARD
Vineyard: 2,5 ha, 120m AMSL, North/South exposure, planted in 2003
Soil: alluvial and clay, medium-textured and relatively loose soil
Training system: spurred cordon with 8-10 buds
Planting density: 4.400 vines/ha
Yield: 85 q/ha
Harvest:second week of September, hand harvest and sorting
IN THE CELLAR
Wine making: 60-hour grape skin maceration,
cold pressing, alcoholic fermentation at a controlled temperature of 12°C for 2 months
Aging: 5 months on fine lees, natural wine cleaning and stability
N. of bottles: 3.000
Bottle: burgundian, 750 ml
Jassara
Vineyard : 2.5 ha, 120m above sea level, north-south exposure, planted in 2003
Soil : alluvial and clayey, medium to loose texture
Training system : spurred cordon with 8-10 buds
Planting density : 4,400 vines/ ha
Yield : 90 quintals/ha
Harvest : second week of September, manual harvest and selection of bunches
Vinification : vinification at low and controlled temperature to keep the primary aromas unaltered (about 30 days). Permanence on the fine lees and sparkling with the Long Charmat method (lasting more than 60 days) at low temperature, preserving the fine lees from the first fermentation to favor a more lasting and persistent perlage.
Maturation and refinement : maturation in the bottle for about 60 days for a perfect pleasantness and fragrance
No. of bottles produced : 7,000