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From a traditional variety and an old vineyard of the estate, an intensely coloured, complex white wine.
Ideal with fois gras and seasoned cheese.
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VILLA DI MASER
VERDUZZO
IGT COLLI TREVIGIANI
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The wine presented by Eddy Furlan
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This wine is ideal with Adriatic scallops au gratin, Venetian-style calf livers, soft cheeses and/or ricotta goat cheese with honey on toasted bread.
Decidedly gold, bright and “shiny” in colour. Good weight.
The first impression is a bouquet of fruits in syrup, in particular pineapple and apricot. Following this the aromas move towards hints of acacia honey, caramelised barley, broom flowers and a touch of white pepper.
The lively tastes come through on a soft body. It is warm and rounded but well-structured. The persistent aromatic flavours, at first fruity, move towards a pleasing aftertaste of almonds and bitter on the finish.
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| Grapes |
Verduzzo dorato
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Vineyard
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Ote
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Vine Density
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1400 plants per hectare
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Method of growing
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Sylvoz
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| Soil |
Alluvial with abundant gravel, medium clay.
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Position and aspect
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Plain with gentle slope to the sud-east.
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Altitude
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120 m asl
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Yield
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9,5 tons per hectare
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| Harvest |
When full ripeness is reached, grapes are hand-selected and harvested into
cases |
| Vinification |
Soft pressing of grapes, static decanting of the must, fermentation in stainless steel tanks at controlled temperature. |
| Ageing |
On fine lees for 10 months, 6 months in bottle
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Alcohol
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14% |
Residual sugar
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16 g/lt
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