Il Maserino Rosso

Il Maserino Rosso is a special selection of the best Merlot, Cabernet Sauvignon, Cabernet Franc of the winery.

The grapes from the different vineyards and different varieties are carefully selected by hand and harvestest separately.

After vinification and long quiet ageing in oak, wines from the best casks are chosen by Dottor Lanati to be assembled and bottled and become Il Maserino Rosso

 

Il Maserino Rosso

VILLA DI MASER
IL MASERINO
ROSSO IGT COLLI TREVIGIANI

Medaglia di Bronzo Decanter World Wine Awards

BRONZE MEDAL

DECANTER WORLD WINE AWARDS 2009

The wine
presented
by Eddy Furlan

A wine ideal as an accompaniment to autumn meats: Guinea fowl in red-pepper sauce, mixed roasts, roast pig with mushrooms.

An intensely ruby-red wine with pomegranate reflections. It flows elegantly, forming well-defined arches and teardrops on the walls of the glass.

The first impression in the nose is intense and fruity with clear aromas of morello cherry and wild strawberry, followed by floral notes (cyclamin), and slightly toasted spices (pepper, cinnamon and incense).

The first impression in the mouth is dry with an evident freshness, followed immediately by a pleasant tanginess and well-balanced, sweet tannins. The finish gives way to an agreeably warm, soft tone, finally dry on a fruity, spicy base with a pleasantly bitter “touch”.

Grapes Merlot 60%, cabernet sauvignon 35%, cabernet franc 5%
Vineyard
Giazzèra, Brolo, Valdelroro
Vine density
5500 / 6800 plants per hectare
Method of growing
upwards-trained vertical-trellised spur or guyot-pruned
Soil

Giazzèra: Clayey soil, poor, of moraine origins, dry.

Brolo and Valdelroro: Alluvial with abundant gravel, medium clay

Position and aspect

Giazzèra: Very steep-sided hill facing south-south east,

Brolo and Valdelroro: Plain with gentle slope to the south-south east.

Altitude
150 - 190 m. asl.
Average yield
8 tons per hectare
Harvest When grapes are at fully ripe are hand-selected and harvested into cases
Vinification Vinification is separate for each veriety and vineyard. Maceration with skins for 10-12 days with frequent pumping over. After ageing choice of the wines for the assemblage and bottling.
Ageing
In oak casks and barriques for 18 months, then at least 12 months in the bottle
Alcohol
13,5%
Residual sugar
1 g/lt