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{"id":4312,"date":"2012-05-17T20:17:56","date_gmt":"2012-05-17T19:17:56","guid":{"rendered":"http:\/\/vinosseur.com\/?p=4312"},"modified":"2012-05-17T20:17:56","modified_gmt":"2012-05-17T19:17:56","slug":"a-tasting-note-2009-davide-spillare-bianco-rugolo-selezione-vecchie-vigne","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-2009-davide-spillare-bianco-rugolo-selezione-vecchie-vigne\/","title":{"rendered":"A tasting note: 2009 Davide Spillare Bianco Rugoli Selezione Vecchie Vigne"},"content":{"rendered":"
<\/a><\/p>\n You might remember my brief mention of Davide Spillare <\/a>in my VinNatur 2011 – producers to keep on eye on, blog entry. Davide’s Azienda Agricola covers about 2 ha in \u00a0Gambellara, in the province of Vicenza. \u00a0Davide works naturally both in the vineyards and in the winery, being shown the way by his teacher and mentor, Angiolino Maule<\/a>. \u00a0He works mainly with the indigenous Garganega grape, and ferments all of his wines spontaneously without any additions, except a little sulfur in his whites.<\/p>\n <\/a><\/p>\n The Bianco Rugoli is made up of 90% Garganega (grown on\u00a0volcanic\u00a0soil) and 10% Trebbiano. After manual harvest and crush, maceration with the skins lasts 18-24 hours giving this wine it’s gorgeous glow. It is then pressed and transferred to used barriques \u00a0for about 10 months for fermentation. It then spends some time in steel and is bottled without fining or filtering with just a bit of sulfur.<\/p>\n <\/p>\n Date tasted: May 17th, 20:00<\/strong><\/p>\n