Masieri Bianco 2018
A Wine That
feels almost like nectar on your tongue. Not only does the wine taste like a fresh white peach, but the texture almost feels like biting into one too; juicy and soft and enveloping. A gentle honeyed note appears too, with pears and a little nutmeg and pastry dough. It makes us want to bake a pear tatin so we can eat it together with this wine. Maybe we'll even soak the peaches IN the wine...
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Angiolino Maule
Tune in, and hear it from the Winemaker:
Where & How?
The Garganega grapes for this cuvée are tended with care by the Maule family in the sleepy, rolling hills of Gambellara, in the Veneto, Italy, planted on volcanic basalt soils.
Direct pressed into stainless steel, and bottled in springtime to maintain freshness. The tiniest dose of sulphur is added at bottling.
Originally a pizza chef, in the 80s Angiolino Maule pursued his dream of farming a vineyard and making wine. Convinced that natural farming was the only way to go, he was one of the outsiders when he began - at the time, chemical farming was the norm. His quest for a modern understanding of organic agriculture even led him to form the association VinNatur, which now has over 180 winemakers as members. Various studies are carried out across his own and all members’ vineyards. They calculate the microorganisms living in the soils and categorise them, they carry out research on insects and analyses on spontaneous grasses, and they are constantly on the quest for discovering natural methods to combat plant disease. The ultimate goal is to be able to be self sufficient.
“It is a cultural model based on scientific precision and a LOT of experimentation!” He laughs. The soils of La Biancara are so distinct; they are pitch black. It is primarily composed of basalt, an extrusive igneous rock. This means that it formed from lava that was ejected from below ground, via volcanic activity from an extinct volcano lies nearby, in the town of Brenton.
“This volcanic soil is rich in minerals, and I believe the wine is rich in these minerals. It is my goal to maximise soil health, and therefore to find the maximum expression of these soils in the wines. It’s an endless quest… a lifetime of searching...”