Masieri Rosso 2018
A Wine That
reminds you of how lipsmackingly delicious Merlot can be. The scent of fresh cherries and blackberries leaps out of the glass, with an underlying earthy element. It tastes just like the packet of berries you buy from a local farmer where there's still some dirt at the bottom of the pack, but you don't bother washing the berries because you know no chemicals have been used. That's what this wine tastes like.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: La Biancara
Tune in, and hear it from the Winemaker:
Where & How?
From the volcanic soils of Gambellara, Italy, this is a blend of 50% Merlot and 50% Tai Rosso, the local name for Grenache.
The skins are only macerated with the juice for between four to five days to keep freshness and juiciness, after which the naturally fermented wine is aged in steel until June. No sulphur.
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...”