The expression “Al pan, pan y al vino, vino” is used to emphasize the importance of calling things by their name and being clear and transparent. However, it is not always as transparent as it seems. If we delve deeper into the matter, there are neither breads that are merely breads nor wines that are merely wine. Nevertheless, when we encounter a natural winemaker, this expression fits perfectly. La Biancara, the viticultural project initiated in the late 80s by Angiolino and Rosamaría, adheres to this approach within the 18 hectares of vineyard they own in the village of Gambellara, in Veneto (Italy). A winery that has managed to maintain and showcase the authenticity of wine, always seeking honesty, quality, and expression.
A testament to this transparency is La Biancara Masieri Veneto, a white wine crafted from the garganega and trebbiano varieties, cultivated using biodynamic practices and innovative techniques aimed at eliminating the use of copper and sulfur. A philosophy of non-interventionist viticulture to achieve healthy grapes, rich in nutrients and yeasts, with the highest levels of expression. A high-quality raw material that requires neither embellishments nor corrections and, in the winery, undergoes only spontaneous fermentation with native yeasts in stainless steel tanks. Afterwards, the wine rests for 7 months on its lees before being bottled, unfiltered and without added sulfites.
Preserving the youthful and fragrant character of the fruit, La Biancara Masieri Veneto is a lively, aromatic, and very pleasant wine. A true reflection on authenticity that demonstrates that wine can be wine and nothing but wine.