Masianco

The two grape varieties are harvested and vinified separately. The Pinot Grigio grapes are picked at the end of August and vinified immediately (for 25 days, from 15° to 10°C) in order to enhance freshness and bouquet. The Verduzzo grapes are harvested at the end of September, then further ripened on racks for three weeks in a process "Appassimento" particularly suitable to this varietal because of its thick skin; the result is a better concentration of fruit. After a short criomaceration (36 hours at 5°C) the Verduzzo starts its fermentation in stainless steel tanks and is then transferred to barriques where it also completes the malolactic. 3 months: stainless steel tanks for the Pinot Grigio, barriques for the Verduzzo. The wine is then assembled before 45 days bottle ageing.

From the “Stra’ del Milione” vineyards at Castions di Strada, Friuli. Soil conditions are mainly calcareous sediments on basalt and clay soil.

Deep straw yellow in colour with golden reflections. The nose stands out with finesse and elegance, showing a lovely bouquet of ripe fruit and delicate aromas of honey and vanilla. Soft and refreshing at the same time on the palate thanks to the lively acidity coming from the Pinot Grigio and the body and structure coming from the light appassimento given to the Verduzzo. A long and dry finish.

Masianco is an ideal aperitif. Perfect with hors d’oeuvres, fish, and white meats. A medium bodied white wine with great personality, ideal for modern cuisine in general. Recommended serving temperature is between 8-10° C (46-50° F).