Verdugo 2015 - Masiero

Verdugo - Masiero

Verdugo is obtained from pure merlot grapes growing on volcanic soils. The grapes are harvested manually at the end of September. Vinification is spontaneous in truncated tannins with maceration on skins of about 20 days. The refining takes place in oak barrels of 10 hl. for about 18 months and in the bottle for about six months. The Verdugo has intense ruby ​​red color. The nose is intense scents that recall blackberry, blueberry, spicy notes, English candy, and pine resin. In the mouth it is warm and enveloping, with medium body, fresh and salty, with an excellent finish of red fruit.

Service

Let's taste the Verdugo at a temperature around 16/18 ° C in tulip goblets. Wine to drink immediately but leave a few years in the cellar can give great satisfaction.

Pairings

Great with the second flavored meat, to try with seasoned cheeses and chocolates cooked in tomato sauce.

Cellar: Masiero

The Masiero wine-growing company was born in 2000 by a wager from Franco, owner of the company, to produce Merlot in Selva, a town on the Trinité hills between the Dolomites and the Venetian plains, about 20 km. from Vicenza. A beautiful natural amphitheater that welcomes the vineyards Selva, placed on volcanic soil, where Merlot and Pinot Nero grapes are cultivated, and Sant'Urbano. Franco at the beginning of his adventure has a conventional vine cultivation approach but soon he realizes that this method undermined life within the vineyard. Thanks to the encounter with some wine-growing friends who were approaching the biodynamic approach, it has an illumination and pushes it to deepen the knowledge on the matter. The first vintage is in 2006 with Verdugo, only 3000 bottles. and since 2014 is the beginning of a new project that tends to retrieve old vineyards of native varieties such as Garganega, Pinot Grigio, and Chardonnay. Masiero wines are the natural expression of terroir.