Il Maserino Bianco

A careful selection of our best Chardonnay grapes undergoes vinification and ageing in new Frech barriques.

Right at the beginning of fermentation the must is transferred in new French oak barriques specially selected for white wines, where it remains throughout fermentation and ageing for 6 to 12 months.

During ageing every barrique is checked weekly and the fine lees are stirred by hand so that they can slowly dissolve giving the wine its elegant structure, finesse and longevity.

 

Il Maserino Bianco

VILLA DI MASER

IL MASERINO BIANCO

CHARDONNAY
DOC MONTELLO E COLLI ASOLANI

Medaglia di Bronzo Chardonnay du Monde

BRONZE MEDAL

CHARDONNAY DU MONDE 2009

The wine presented by
Eddy Furlan

Its complex taste and bouquet make this an ideal wine for appetisers of white meats (poultry, rabbit), with aromatic herb sauces, but also with olives, fish soups or baked fish dishes.

It has a golden yellow colour, very bright with evident consistent structure.

In the nose its complexity of aromas is revealed, which are at first fruity with hints of mature apricots, almost syrupy, and quince. Then follows a fuller sense of vaniglia, toasted bread and alpine butter.

On the palate the initial flavour is decisive: it is fresh, full-flavoured and warm. There is great balance in a structure without weakness. The fruity, spicy aromas last well throughout the long, aromatic finish, with a slight note of vegetable, which hints at liquorice.

Grapes Chardonnay
Vineyard
Pinera, Valdelroro
Vine density
5500 plants per hectare
Method of growing
Upwards-trained vertical-trellised, pruned guyot
Soil

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

Valdelroro: Alluvial with abundant gravel, medium clay.

Position and aspect

Pinera: steep-sided hill facing south-south west.

Valdelroro: plain with gentle slopes.

Altitudine
140 - 160 m. asl.
Yield
7 tons per hectare
Harvest Grapes hand-selected and harvested into cases at full maturity.
Vinification Soft pressing of grapes, static decanting of the must, selection of the best parts with alcoholic and malolactic fermentation in oak casks.
Ageing
In casks for 6-12 months with lees contact held in suspension, then 8-10 months in the bottle.
Alcohol
13,5%
Residual sugar
3 g/lt