MASIERI is made from Garganega grapes, harvested at the end of September.
Direct press. 12 hours of decantation and subsequent alcoholic fermentation with a pied de cuve starter made from indigenous yeasts in stainless steel tanks, at a temperature of between 20° and 23°C. The malolactic fermentation occurs spontaneously immediately after the alcoholic fermentation. Some SO2 may be added before bottling, depending on the lot.
Bottling occurs progressively between March and June of the following year.
Not filtered. – Producers notes
2022 La Biancara Masieri Garganega
$42
Out of stock
