Masottina Prosecco Organic Brut Biologico

€9.50
+ -

description

Details of wine

Masottina is synonymous with that strong and authentic link that has existed for over seventy years between the Dal Bianco family and the splendid hills of Conegliano, a unique context for the characteristics of the soils and microclimate, and its symbolic product, wine.
In production, all stages are controlled to ensure high quality standards and to preserve the integrity of the plants.
Masottina's Prosecco brut bio comes from the cultivation of organic grapes, which encompasses the whole range of environmental sustainability carried out by the company.
A Prosecco with a fine perlage that introduces fruity and floral hints. A harmonious and persistent, multifaceted wine to accompany with vegetable dishes and fish tempura. An excellent companion for a dinner with friends.

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Color

Giallo paglierino.

Smell

Naso tipico e varietale con avvolgenti sensazioni di mela verde, mela cotogna e ricordi agrumati come di limone, pompelmo e cedro.

Taste

In bocca è deciso, cremoso e vibrante, dimostra un'eccellente armonia tra morbidezza e freschezza di frutto. Elegante e armonico, con un finale persistente e agrumato.

Pairings

Può bastare in un egregio aperitivo. Armonioso, persistente, compagno affidabile di pietanze a base di pesce e crostacei. Ama una personalità forte, sensuale e genuina.

Details

Features

YEAR NV
ALCOL 11.50
FORMAT 0,75 L Standard
COLLECTED Settembre

Details

Informations

CLASSIFICATION DOC Prosecco
TEMPERATURE 6-8
LOCATION Veneto ? Treviso province
GROUND Terreno di origine morenica, di medio impasto e argillosi.
REFINEMENT La presa di spuma e l'affinamento sui lieviti, che generalmente durano un mese, avvengono in autoclave ad opera di lieviti selezionati alla temperatura di 14 - 13 °C. Affina circa un mese prima di essere messo in commercio.
WINEMAKING Sfruttando la gravità. In assenza di bucce, quindi in bianco, alla temperatura controllata di 15 °C - 18 °C.
PERLAGE Perlage fine e continuo.
SUGAR 10.0 g/l
ACIDITY 5.4 g/l
PH 3.2

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CELLAR

Name: Masottina
Start-up year: 1946
Cultivated hectares: 230
Winemaker name: Adriano Dal Bianco
Address: Via Custoza, 2 - Conegliano (TV)
Web Site: www.masottina.it

Getting to know the Dal Bianco family is to understand the strong bond that connects it to the land, to the hills of Conegliano Valdobbiadene and their most important production, wine. At these latitudes, the vine has found its ideal growing environment and the hand of man has designed over time a landscape of seductive beauty. A passion that weaves together territory and people and that, for the Dal Bianco family, begins in 1946 with grandfather Epifanio, followed by his eldest son Adriano, his wife Franca and two brothers, Valerio and Renzo. Today at the helm of the company we find the family's third generation, represented by the three sons of Adriano, Filippo, Federico and Edoardo. At a time when Conegliano Valdobbiadene was not yet a globally renowned wine region, the Dal Bianco family had already begun to develop what would soon become the area's productive excellences, the great proseccos and the still wines of the Conegliano hills. A consistent work based on rigour, imagination and a lot of experience, nurtured in turn by humility: these are the key qualities embodied today by Adriano, the family's head oenologist, who trained at the Conegliano School of Oenology, the first in Italy. In this part of Veneto, local farming traditions have shaped nature and culture. An authentic heritage that the Dal Bianco family has distilled in its two major brands: Masottina, dedicated to the making of sparkling wines; Ai Palazzi, meanwhile, specializes in the production of still wines. Caring for approximately 350 hectares of vineyards (half of which are located within the historic area of Conegliano Valdobbiadene), represents the proud culmination of a long family history. According to the family, it is Adriano who announces the beginning of harvest season, having inspected each vineyard to assess if the grapes have achieved optimum ripeness. A meticulous pursuit of quality that continues in the cellar where an oenology of respect is practiced. The guiding principle is the gravity system, designed to gain the best possible quality from excellent grapes.