“Masieri Bianco” 2018 - La Biancara
Masieri Bianco is a wine whose purpose is the immediacy and ease of drinking produced using the grapes of the Garganega and Trebbiano vines. It is vinified in stainless steel and bottled in April or May of the following year, with a minimum amount of sulphites added before bottling. The nose is fruity, with hints of apple, ripe grapes and chlorophyll. In the mouth it is alive with good aromaticity and strong acidity that supports the fruit.
Grapes: 70%Garganega and 30% trebbiano.
Alcohol content: 12%.
Aging: Some months in steel.
Bottles produced: 25000
Availability: In stock
“Masieri Bianco” - La Biancara
Masieri Bianco is produced using the grapes of the second harvest in the vines of Garganega and Trebbiano. It is vinified in stainless steel and bottled in April or May of the following year, with a small amount of sulphites added before bottling. The Masieri Bianco has a straw yellow color. The nose is fruity, with hints of apple, ripe grapes and chlorophyll. In the mouth it is alive with good aromaticity and strong acidity that supports the fruit.
Let's taste the Masieri Bianco at a temperature of 8/10 ° in tulip glass. Wine to drink immediately.
To combine lasagna with asparagus, pasta with genoese pesto, curd carpaccio, to try with a bacca alla vicentina.
Cellar: La Biancara
Biancara is located in the hills of Sorio di Gambellara in the province of Vicenza and was born in 1988 by Angiolino Maule and his wife Rosamaria. Angiolino after 12 years leaves his pizzaiolo profession to devote soul and body to his true passion: viticulture. Buy six hectares of vineyards and begin to produce its wine, a real wine, alive, without chemistry, far from stereotypes, in deep harmony with nature. Angelino becomes the father of Italian natural wine and founded in 2006 "VinNatur", an association that aims to group small wine producing companies that produce natural wines and make their products known in the world. Today Angelino Maule's company, with the help of her sons Francesco and Alessandro, has grown up to 11 hectares, almost all cultivated in Garganega with some Merlot plants and other native varieties. In the cellar Angiolino prefers spontaneous fermentations, indigenous yeasts and avoids any form of filtration or clarification. Its wines are unique, never homologated, away from most of the wines sold and reflect nature and terroir.
|Production Area||Veneto IGT|
|Grapes||70% Garganega, 30% Trebbiano|
|Style of Wine||Light and fresh|
|Aging||Aging in Steel|
|Dimension||Bottle 0,75 L|
|Pairings||Appetizers, Appetizers, Mushrooms, Main courses, Risotti|