Sorbole – Grechetto Gentile & Sauvignon on-the-Lees Wine
Sorbole is an organic wine made from Grechetto Gentile (75%) and Sauvignon Blanc (25%), characterized by an amber yellow color and an intense, fragrant aromatic profile. On the palate, it is dry, tannic, and surprisingly persistent, with a bold, rustic character.
Fermentation occurs with maceration on the skins for the entire duration of the process, a choice that places it squarely among Orange Wines, enhancing its structure, complexity, and territorial identity.
Produced in just 500 bottles, it ages extensively on the lees after refermentation in the bottle.
Type: On-the-lees wine (bottle-fermented)
Grape Varieties: 75% Grechetto Gentile – 25% Sauvignon
Bottle Size: 750 ml
Alcohol: 12% vol
Allergens: contains sulphites
Aging: second bottle fermentation + lees aging
Annual Production: 500 bottles
Serving Temperature: 8–10°C
Sorbole originates in the vineyards of Parco dell’Eremo di Tizzano, between Casalecchio di Reno and Zola Predosa. Its loamy–calcareous soils, North-West exposure and organic farming with biodynamic integration allow both varieties—Grechetto Gentile and Sauvignon—to fully express their structure and aromatic complexity.
The grapes are hand-harvested in small aerated crates, softly pressed and fermented on the skins in stainless steel at controlled temperature. This maceration enhances the wine’s amber color and tannic backbone.
A second bottle fermentation followed by an extended lees aging deepens texture and persistence, giving Sorbole its distinctive rustic and expressive profile.
Tsting Notes
• Color: amber yellow
• Aroma: aromatic, fragrant
• Palate: dry, tannic, intense and very persistent
Food Pairing
Excellent with: goat cheeses and aged cheeses, roasted meats, cured meats.
Vineyard Origin
• Production area: Parco dell’Eremo di Tizzano – Bologna Hills
• Altitude: 220 m a.s.l.
• Exposure: North-West
• Soil: loamy–calcareous
• Planting year: 2018
• Density: 3,500 vines/ha
• Farming: organic with biodynamic integration
• Training system: Guyot
• Pruning: manual
Vineyard practices: green manure with legumes and grasses, mechanical soil loosening, cover-crop incorporation, inter-row hoeing, manual suckering, shoot thinning, green pruning and tying.
Winemakin
• Manual harvest (late August)
• Selection in small ventilated crates
• Soft pressing
• Skin-contact fermentation in stainless steel at controlled temperature
• Second bottle fermentation
• Extended lees aging in bottle
