Trachite is the omnipresent volcanic rock of the Colli Euganei, which contributed greatly to the former wealth of the hills. Anyone who is not familiar with the geological formation at the moment should briefly recall St Mark's Square in Venice, which is paved with it.
Filippo Gamba's Trachit does not feature tourists looking for a restaurant where they won't be ripped off, but rather three grape varieties that are exemplary for the Colli Euganei: Moscato, Pinella and Garganega. The first and the latter are well known, while Pinella is a rarity that is rarely cultivated today and usually suggests hints of jasmine, sweet spices and ripe apples in the wine.
After harvesting, the grape varieties are macerated for around five days. They are then pressed, fermented spontaneously, matured in cement for over 10 months, neither fined nor filtered and finally bottled with a modest dose of SO2.
The flavours of Trachite Bianco are wide-ranging, clear and pleasingly subtle. No one flavour takes centre stage, everything remains harmonious, balanced and inviting: the white flowers as well as the ripe yellow fruit or the fine smokiness. They are integrated into a compact texture that provides contours but does not constrict, guiding the wine with grip and precision across the palate.