# Biancosale Verona Bianco (2025)

- **Producer:** Azienda Agricola Casaretti
- **Colour:** white
- **Type:** still
- **Grapes:** Garganega, Cortese, Riesling
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €13
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, lemon, blossom

## About this wine

Azienda Agricola Casaretti is a family-owned estate located in Calmasino di Bardolino, along the eastern shore of Lake Garda in Veneto, Italy. Established in 1911 by Agostino Rossi, the estate is currently managed by fourth-generation brothers Giammaria and Stefano Rossi. The winery is certified organic and affiliated with FIVI. The cuvée name Biancosale translates to White Salt, honoring the distinct saline character derived from the ancient glacial morainic soils of the region.

## Interesting facts

- The name Biancosale (White Salt) pays tribute to the distinct savory mineral footprint left by Lake Garda's ancient morainic soils.
- In the local Bardolino region, the Cortese grape variety included in this blend is traditionally known as Bianca Fernanda.
- Azienda Agricola Casaretti has been continuously operated by the Rossi family since its founding in 1911.

## Food pairing

The lively acidity and mineral salinity of Biancosale complement freshwater lake fish, fresh seafood, and light vegetable dishes. The crisp profile cuts through the creamy texture of risotto and fresh goat cheese while highlighting subtle herbal and citrus components in food.

## Wine making process

Hand-harvested grapes are sourced from organically managed estate plots planted on gravelly, calcareous morainic soils. The fruit undergoes spontaneous alcoholic fermentation using indigenous yeasts in temperature-controlled stainless steel vats. The wine ages entirely in stainless steel tanks on fine lees for several months, avoiding oak contact and malolactic fermentation to retain pure fruit expression and crisp balance.
