La Biancara Angiolino Maule Pico Orange 2020

La Biancara, founded in 1988 by Angiolino Maule and his wife Rosamaria, is a pioneering natural winery in the volcanic hills of Gambellara, Veneto. After working for over a decade as a pizza maker, the couple decided to pursue their passion for viticulture. They planted vineyards and built their house and winery, which started with six hectares of land. Today, La Biancara has expanded to 18 hectares, with vineyards spread across Gambellara and the Colli Berici hills.

From the beginning, Angiolino's philosophy has centered around nature and respect for the environment. His commitment to organic farming and minimal intervention in the cellar is reflected in La Biancara's wines, which express the region's unique volcanic terroir. Their first wine, Sassaia, made from Garganega, remains one of their flagship labels, showcasing the essence of the land.

Angiolino now works alongside his sons, Alessandro and Tommaso, ensuring that La Biancara remains a family-run operation. The winery produces a variety of wines, including their notable Pico and So San, all crafted with a focus on purity and authenticity. In addition to wine, the family also tends to olive trees and other fruit crops, producing organic jams.

La Biancara's wines are celebrated for their vibrant flavors, with the volcanic soils adding a distinct minerality. The Maule family's dedication to natural winemaking has made La Biancara a leader in Italy's natural wine movement, and their wines are sought after by enthusiasts worldwide.

Located in northeastern Italy, Veneto is a region steeped in history. Its history stretches back to its days under the Roman Empire through the powerful Republic of Venice, and later, it became part of the Austrian Empire before joining the Kingdom of Italy in 1866. This rich historical background has profoundly shaped the region's cultural and viticultural identity, making Veneto a pivotal area in Italy's wine heritage.

Despite being geographically smaller than renowned wine regions like Piedmont or Tuscany, Veneto leads Italy in wine production. It spans approximately 90,000 hectares, with over 35,000 hectares classified as DOC. Veneto's diverse terroir includes the alpine foothills of the northwest near Lake Garda, where cool breezes influence grape growing, and the warmer eastern zones of Valpolicella and Soave. This microclimate variation creates ideal conditions for various grape varieties and wine styles. Valpolicella, for example, is famous for its full-bodied reds like Amarone, Ripasso, and Recioto, made from Corvina, Rondinella, and Molinara grapes. Meanwhile, Soave and Gambellara, just to the east, produce exceptional white wines from Garganega, known for their citrus and mineral characteristics.

In recent decades, the region has seen a growing emphasis on organic and natural winemaking practices, with many producers focusing on sustainability. This trend aligns with Veneto's reputation for innovation in the wine industry, balancing traditional methods and modern, environmentally friendly techniques. Prosecco, crafted primarily from Glera grapes, has also risen globally, reinforcing Veneto's position as a top-tier wine region. The wines of Veneto beautifully complement the region's diverse cuisine, from the seafood of the Adriatic coast to hearty dishes like risotto and polenta, offering a full sensory experience of Italy's northeastern culinary and vinicultural richness.