“…good, complex and spicy but in the meanwhile austere and rigorous. Chardonnay and Pinot Noir grapes,…, pour the mineral nature of the land into the glass.”
A true winemaking masterwork, made from rigorously-selected Pinot Nero grapes, a variety that has found at Maso Martis its ideal terroir. The wine is aged on the fine lees for at least four years to develop its body and bouquet to their fullest potential.
The Chardonnay and Pinot Nero clusters are hand picked into shallow boxes. The grapes are kept separate and crushed
gently. After fermentation, the wines are drawn off the gross lees, and the Chardonnay and Pinot Nero are blended to 30%-70%. The wine is then stored partly in steel tanks and partly in barrels, and is bottled the following spring together with cultured yeasts. After a period of 52-60 months on the fine lees, the bottles are manually riddled, and the wine is then disgorged and bottled.
Chardonnay and Pinot Nero grafted on Kober 5BB. Vineyard layout: 2,2 m x 0,8 m. Vine trellising: guyot
5.000 vines per acres.
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification.
No more than 9.000 kg every 2,5 acres
bouquet: intense with a hint of vanilla
alcool content: 12,50 % Vol.
total acidity: 7,00 g/l
sugar: 6,00 g/l
dry extract: 25 g/l
perlage: pin-point, long-lingering bubbles
It joins extraordinary softness and distinct sapidity on the palate. Very full-bodied and intense with great persistence.
0,75 and 1,50 l
SUGGESTIONS FOR SERVING
Delicious throughout the meal; a must-serve for very special occasions; perfect with any raw seafood, and with any fishbased
THE BEST SERVING TEMPERATURE IS