MASIERI
MASIERI is made from Garganega grapes, harvested at the end of September.
Direct press. 12 hours of decantation and subsequent alcoholic fermentation with a pied de cuve starter made from indigenous yeasts in stainless steel tanks, at a temperature of between 20° and 23°C. The malolactic fermentation occurs spontaneously immediately after the alcoholic fermentation. Some SO2 may be added before bottling, depending on the lot.
Bottling occurs progressively between March and June of the following year.
Not filtered.
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Variety:
Garganega 100%
Vineyard:
Gambellara e Montebello vicentino
(zona Biancara, Alla Guarda, Boscasso)
Altitude:
Between 100 and 300 metres above sea level
The soil type is predominantly clay, with the presence
of many rocks, and is of volcanic origin
TASTING NOTES
Straw yellow colour. Fresh and direct nose.
Green apple, hay & ripe grapes dominant.
The mouth focuses on its acidity that supports
the fruit and gives a slight freshness.
A simple wine but lively and mineral, without frills.
La Biancara
di Angiolino e Alessandro Maule
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