Elegant, fruity, and intense, Il Maserino Rosso is a special selection of the finest Merlot, Cabernet Sauvignon, and Cabernet Franc batches from the winery.
Presented by Eddy Furlan
This wine pairs perfectly with traditional autumn dishes from the foothills: guinea fowl with peverada sauce, mixed meat skewers, or oven-roasted pork with chiodini mushrooms from Montello.
It has a deep ruby red color with garnet reflections and an elegant texture, leaving pronounced legs and arches on the sides of the glass.
On the nose, it is intense and fruity, with clear notes of black cherry and wild strawberry, followed by floral (cyclamen), spicy, and lightly toasted aromas (pepper, cinnamon, incense).
On the palate, it opens dry with a clear freshness, soon followed by pleasant savoriness and well-balanced soft tannins. It finishes warm, with a rounded, smooth mouthfeel, ending on a dry note with a fruity and spicy background and a pleasantly bitter touch.
Grape varieties | Merlot 60%, Cabernet Sauvignon 35%, Cabernet Franc 5% |
Vineyard |
Giazzèra, Brolo, Valdelroro |
Planting density |
5,500 / 6,800 vines per hectare |
Training system |
Guyot or spurred cordon-trained vertical trellis |
Soil | Giazzèra: clay-rich, lean, and dry
Brolo and Valdelroro: alluvial, with abundant gravel and medium clay content |
Slope and exposure |
Giazzèra: steep hillside facing southeast
Brolo and Valdelroro: gentle slope facing southeast |
Altitude |
150–190 m a.s.l. |
Average yield |
8 tons per hectare |
Harvest | Manual, at full ripeness, with bunch selection into crates |
Vinification | Separate vinification by variety and vineyard plot. Maceration on the skins for 10–12 days with frequent pump-overs. After aging, the best lots are selected and blended. |
Aging |
18 months in barrels and barriques, followed by 12 months in bottle |
Alcohol content |
13.5% vol. |
Residual sugar |
1 g/L |
