Cantina Giardino Bianco Chianzano Vino Bianco IGP 2019

Big and beautiful

Coda di Volpe (Falerno) and Greco

$85.00

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Citrus Fruit, Pepper / Spice, and Stone Fruit, Sweet Spice, Reductive & Oxidative Nuttiness, and Toasted

BODY: Medium +
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Campania, Italy

Grape Varietals:

Coda di Volpe (Falerno) and Greco

Winemaking:
Minimal Intervention and No filtering
Extended Skin Contact, Wild yeast, and On Lees Ageing

Maturation: 7-12 Months Oak Barrels and Amphora (Quevri)

Awards:

WESTERN FOOD PAIRING
Linguine vongole, Sunday roast chicken or vegetables, baked cod

ASIAN FOOD PAIRING
Miso marinated baked cod, sushi, Chinese style soft-shell crabs

Cantina Giardino

Cantina Giardino is a winery that has been producing wines commonly defined as "natural" since 2003, using grapes from native vines, from historic vineyards, in the heart of Irpinia, cradle of Aglianico, Fiano and Greco

Description

Cantina Giardino Bianco Chianzano Vino Bianco IGP 2019

Grape varietal & region: Blend of Coda di Volpe Bianco and Greco. The fruit comes from Montemarano, which has a very different type of soil to that of the Greco di Tufo zone, mostly calcareous marl with limestone and clay. The vineyard has an altitude of 500 metres above sea level.

Taste profile: Cantina Giardino Bianco Chianzano Vino Bianco is big and beautiful. The palate is dry with a crunchy acidity and solid flavour explosion. Tastes of blood oranges, grapefruit, macerated peaches and a hint of white pepper.

Winemaking process: Maceration on skins for 5 days, then part goes to chestnut barrels and part into amphora for 10 months of ageing.

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity

Oxidative Wines

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them