La Biancara di Angiolino Maule

Casa
Italia
Montebello Vicentino
La Biancara di Angiolino Maule

http://angiolinomaule.com/ vini da territorio!

La storia della Biancara inizia alla fine degli anni ’80, con soli 6 ettari di terreno sulle colline di Gambellara. Angiolino e Rosamaria si dedicano fin da subito alla creazione dellla loro personale idea di vino; un vino che metta al primo posto la natura, senza interferenze chimiche in vigna ne in cantina, per ottenere l’espressione massima del terroir, nella sua essenza, una bottiglia di buon vino.

29/08/2026

Angiolino, Alessandro and Tommaso.
A father with two of his sons, working side by side. Literally.

Hanging grapes for the .

Who recognises the person in the white t-shirt in Photo 3?
Leave the name in the comments!

28/08/2026

I lied. I said we start by harvesting the red grapes but that's not entirely true. 😉

First we picked some garganega for the passito. The grapes get picked in the morning and arranged on these vertical nets in the afternoon.
The grapes stay there for about three months, until they're totally raisin-ed, and then they get vinified.

In our passito "Monte Sorio" we actively seek the balance between acidity (early-harvest) and sweetness (leaving them to dry) - that's what makes the wine so special.

The red grapes are the first to get crushed. 🍷

26/08/2026

And so Harvest 2026 gets underway.
As always we start with the red grapes (tai rosso and merlot) because garganega is late-ripening.

The vines have suffered the constant heat this summer - it's impossible to pretend otherwise - but finally the nighttime temperatures are cool enough to allow us all to feel better.

This is La Biancara's 39th harvest. Our first vintage was 1988!

10/08/2026

Aug 10th, 2026.

News reaches us that neighbouring regions have started harvesting, and judging by the number of tractors on the move today, growers of prosecco in our area will start soon.

Here we wait. The dog looks out at a hare darting through the fields. Tommy and Alessandro are nearby cutting the grass.

It's hot, yes, stiflingly so. And the grapes are sweet. But the skins are still thick and crunchy, the pips are still green.
And so we wait.

Garganega is relatively late-ripening and as such, its season is September or October, not mid-August.

It's a battle of nerves. We wait for phenolic ripeness, all while hoping that a hailstorm doesn't arrive first.

Tomorrow and the next day, we bottle Sassaia 2025 and Rosso Masieri 2025 to make space in the cellar for the 2026 vintage.

We wait.

29/07/2026

It's no secret that Tommy's favourite wine is "Taibane."

Taibane - because it comes from the Taibane hillside I Gambellara (where we also make Pico.) We only make it in exceptional years.

Taibane is a late harvest garganega.

Late harvest - for us, means end of November or maybe early December. It means grapes with botrytis (noble rot) which gives that special kind of aromas (dried apricot, ginger spice, honey...) richness and complexity.

But, it's not sweet!
It ferments totally and finishes with no residual sugar. (Like all our wines, it's made with no commercial yeasts, no enzymes, no filtering, etc... just grapes.)

Taibane is a savoury wine. A meditation wine. A drink it at the end of a meal when you want to sit back and relax kind of wine.

We make just one barrel so it's hard to find, but if you have tried it - or you'd like to - tell us what you think in the comments below!

Tommy Deaf

--
P.S. Thanks to vibo.bassano for having Tommy behind the bar earlier this week.

16/07/2026

Obligatory photo of a Tai Rosso bunch changing colour (veraison - photo 1.)

This is the moment that the vine shifts its energy into accumulating sugars and developing flavors in the berries while simultaneously decreasing acidity.

It's also the moment when we decide how many grapes each plant can successfully ripen and we leave the excess on the ground (green harvest - photo 2.)

Fingers crossed for a good harvest 🤞🏻

25/06/2026

Giacomo from Vitenova came this morning to collect the "result" of our pitfall trap. We placed it (a mixture of wine vinegar and salt) in the vineyard a month ago to attract the, err, "local population" of insects, spiders, pseudoscorpions, etc...

We'll find out what and how many morphospecies fell into this inviting mixture in due course, and those conclusions enable us to understand better how we're working in the vineyards to maintain balance and how we could improve.

Thanks to VinNatur for facilitating and help subsidise this research project.

08/06/2026

The cellar - a place where wine is born, yes, but also a place where ideas and opinions are traded.
The kind of ideas and opinions, and exchanges, that feel genuinely nourishing.
Thank you to our guests today... and to all the people who take the time to visit us. 🙏

08/06/2026

Emma will be pouring our wines at the Berlin Sommer Weinfest this Sunday!

You'll find her at the Haus der Visionare on Sunday 14th June.
The fair is open exclusively to the wine trade from 11.30 until 13.00, then doors are open to public from 13.00 until late.

Full details on the website: http://www.berlinweinfest.de/
See you there!

27/03/2026

Brrrr, it's windy today! 🥶

I often tell people when they come and visit the winery that, from our hillside, on a day with good visibility, you can see the Apennine mountains (the backbone of the Italian boot - it runs from Liguria to Calabria!)... but sometimes I doubt if they believe me.

So here is the proof: snow-capped Apennine mountains on the horizon, glittering in the sunshine! 🏔️

Indirizzo

Via Monte Sorio
Montebello Vicentino
36054

Sito Web

http://angiolinomaule.com/

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