ROSSO MASIERI
ROSSO MASIERI is made from 50% Merlot and 50% Tai Rosso grapes.
Vinification takes place by destemming the grapes and subsequent start of fermentation with
a pied de cuve starter made from indigenous yeasts in stainless steel tanks, at a temperature ranging from 23° to 26°C. The must is racked 5 days later, when the fermentation is almost completed and the subsequent maturation takes place in stainless steel tanks. The malolactic fermentation takes place spontaneously immediately after the alcoholic one. No sulfur dioxide or other products are added. Bottled after 8 months of aging in stainless steel, without any filtration.
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Variety:
50% Merlot e 50% Tai Rosso
Vineyard:
Gambellara plane for the Merlot,
Sossano e Villaga for the Tai Rosso.
Altitude:
Between 50 and 150 metres above sea level
The soil type is of alluvial, volcanic origin in Gambellara; and clay-limestone in Sossano (Colli Berici)
TASTING NOTES
Strong red-purple colour.
Fruity and spicy nose. Light-to-medium bodied wine that is full of character. Lively with good structure in the mouth from ripe but
not over-dominant tannins. Easy-to-drink.
La Biancara
di Angiolino e Alessandro Maule
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