La Biancara di Angiolino Maule

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! 🏔️

20/03/2026

Let the 2026 growing season commence! 🤞🏻🌷🌱💪🏻

This is the tai rosso grape variety (a very close relation to grenache) which we grow in the Colli Berici (16 km from here, just south of Vicenza) and which becomes the wine "So San".

Today is also the equinox: exactly 12 hours of daylight and 12 hours of darkness. Spring is finally here!

10/03/2026

Thank you .ve and for such a great day on Sunday. Sunshine and great wine all day long! 🌞We loved the first edition of the Venice Wine Fest!

So many people; non-stop! And it was great pouring Masieri, Sassaia, Pico, Rosso Masieri AND Garg'n'go all by the glass. Alessandro was kept busy behind the bar, while Emma went walking around Venice distributing posters for the upcoming fair. 💪🏻

I'm sure we'll be back again soon Venice!

07/03/2026

7 March 2026.
Work in progress.

📍Monte di Mezzo
📸 .francesco

24/01/2026

Tokyo. What a welcome!
Thank you to those who came last night. Great first night. 🥂


carica official

23/01/2026

It's been a couple of months in the making but this week we told Angiolino to go to a quiet dinner at Trattoria Molin Vecio, a beautiful traditional restaurant just north of Vicenza, where he was surprised with the news that he had been selected as this year's Bastian Contrario!

Every year they select a person whose lifetime work has had a positive impact culturally, economically, giving value to local traditions and tastes, even if it means doing things against the status quo.

A great dinner where everything is done backwards - starting with the coffee and finishing with the antipasto. The wines were also not served in a conventional order starting with our Taibane 2021, then Sassaia 2018, and Camillo Donati's Lambrusco 2024.

(Check out the table settings too!)

"I still don't think what I do is particularly 'contrary'. It's just what I believe is right." Part of Angiolino's speech as he accepted the prize.

20/01/2026

It's easy to overlook the Monte di Mezzo vineyard (Taibane is more picturesque and Faldeo is more wild) but this - the so-called "hill in the middle" - is the place closest to Gambellara's disused basalt rock quarry and from where we get our most linear and vertical expressions of garganega.

South-facing, approximately 200 metres above sea level, soil is scarce and hard rock (of volcanic origin, obviously) is just under the surface.
We're expanding our production here (having bought a neighbouring vineyard) and the digger is helping prepare the space which will link the two vineyards (we've moved 50+ olive trees!) as part of a long-term project.

---
(Oh yes, the final video is totally gratuitous.... but if the number of men (young and old) who've come to stand and stare is anything to go by, I (Emma) am guilty of underestimating the appeal of watching heavy machinery in action, so I may as well share it with a wider audience... 😉)

17/10/2025

"Nel nuovo Libro Bianco del Vino pubblicato su I Grandi Vini N°147, abbiamo raccolto le riflessioni di alcune tra le voci più influenti del panorama enologico italiano.

Tra queste, quella di Angiolino Maule, fondatore e presidente di VinNatur, associazione internazionale che riunisce oltre 200 produttori di vino naturale impegnati in un modello produttivo etico, sostenibile e rispettoso della biodiversità."

👉

Nel nostro Libro Bianco del Vino, Angiolino Maule (VinNatur) parla dei giovani e del valore della diversità nel futuro del vino italiano

11/09/2025

2025 will not go down in the books as a particularly promising vintage for us. Slow wet spring, devastating summer hail, autumn rain... but life goes on and day-by-day we bring the grapes to the cellar and will try to make the best of them. Today, it's the turn of on the hillsides.

Any fans of merlot wines out there or did you all watch the movie Sideways? 🤣 Leave a comment!

28/08/2025

Harvest 2025 is slowly but surely sneaking up on us; the garganega is not quite ready and rain clouds are threatening - but at least the kids and their teddy bears experience the laborious task of making sure the cases are distributed appropriately... and let's face it, that's the hardest part of picking! 🤣

23/08/2025

Harvest Stage 1: the pied de cuve.

An essential step for winemakers who want to have a strong alcoholic fermentation without nefarious bacteria getting the upper hand...
It consists, basically, of making a starter where a biomass of yeasts can multiply in number before being added to fresh grape must that we'll harvest and press in about a week's time.

This way, we can make the most of all the apiculate yeasts - the ones that bring the aromatic complexity to spontaneous fermentations - and hopefully make the best possible wine.

Lucky were the visitors who came to discover our winery this morning. They got to see Angiolino in action and see him testing the density. Soon, when harvest is underway, we'll stop the visits for a month or so because our focus is in the vineyards and this is very much a family affair...

06/07/2025

Did you know that the grapes for our wine now do three months of skin-contact maceration?

It's by all accounts an but one that has lost none of its elegance or identity.

When did we make the change from 3 days to 3 months on the skins? Do you know? Give us your best guess in the comments below. 👇