The new Veronese company producing canned wine has received an international recognition.
In recent months, Zai Urban Winery, the innovative Veronese “winery” producing canned wine, has received two important awards for its wines: two gold medals for Gamea and Cork Borg at the International Canned Wine Competition 2021.
Gamea is made from Garganega grapes. These are harvested in several periods (between September and October) during the coolest hours of the day and brought immediately to the winery where they are cooled and kept separate for each plot. Selected in the belt, they are destemmed and crushed and the must with the marc is conveyed to the cooled press where it remains in cryo-maceration for a few hours. Part of the must is stored in stainless steel tanks until blending at a temperature of 0°C. The remaining must is transferred to stainless steel tanks and kept at a temperature not exceeding 14°C for about 30 days. The yeasts are inoculated, activating alcoholic fermentation. The must remains on its own yeasts for about 1 month in the stainless steel tanks. The wine is then drawn off, separated from the marc, transferred to stainless steel tanks and filled to the top before being left to mature and stabilise for about 1 month. The blend of the various plots is assembled and left to rest for 1 month in stainless steel tanks. The wine thus created is clarified and filtered and sent to the bottling line.
Gamea has a straw yellow colour and a floral, slightly citrus bouquet with hints of apple, peach and exotic fruit. On the palate, it is inviting, discreet and smooth with balanced acidity.
Cork Borg is a wine made from Muscat grapes. Once harvested, the grapes are taken immediately to the winery where they are harvested in stainless steel tanks. The stalks are separated and the berries are broken up using a destemmer and the juice and skins are transferred to a cooled stainless steel fermenter. The crushed grapes remain in cryo-maceration, at around 10°C, in the vinificator for a few hours. Juice and skins are then pressed in an ultra-soft way to extract the free-run must, which is then conveyed into stainless steel tanks and kept at a temperature not exceeding 0°C for static decantation and storage. The wine thus created is placed in autoclaves with the addition of sugar and selected yeasts. The re-fermentation in the autoclave lasts about 30 days, after which the wine is put into cans.
This wine has a yellow colour with golden reflections and a fresh and inviting bouquet, harmonious and penetrating with sweet floral notes and yellow fruit jam. It is velvety on the palate, with an excellent balance between acidity and the sweetness typical of the grape variety.