La Guglia

Hand-harvested Garganega from 40-50 year-old vines, planted by winemaker Carlo de Liberato’s father and grandfather on the very rocky, volcanic soils of this mountainous pocket of the Veneto. Directly pressed and spontaneously fermented in stainless steel, then a secondary fermentation is triggered by adding the ‘recioto’ in spring, the famous ‘passito’ of Gambellara and Soave. Naturally bubbly, soaring with acidity and mineral quality. Unfined, unfiltered, max 20 mg/l SO2 added. Bracing!