The idea with Vulcaia was to make the Soave area famous, not for its classic wine, but for its interpretation of the Sauvignon grape. This grape, grown on the volcanic soil of the area, gave rise to a completely new version of the French variety, with aromas and flavours that can hardly be traced back to its typical varietal notes: a demonstration of the fact that terroir and its characteristics overshadow variety, not the other way around.
On arrival at the winery, the bunches are separated from the stalks and processed using a "non-reductive" technique, i.e. without the addition of SO2: this allows the local microflora to develop and give character to the must. 1 to 3 hours of maceration on the skins enhance this process. After 24 hours of static settling, the must undergoes alcoholic fermentation in stainless steel tanks at a controlled temperature of 16-18°C. The wine is then aged before bottling.
Deep yellow in colour. Nose of citrus and sweetly perfumed flowers. On the palate, mineral, nutty and citrus notes. Long, persistent aftertaste.
"The label shows a perspective sketch by the architect Sebastiano Serlio (1475-1554), taken from the Tragic Scene of 1545."