Notes:

The Adige river valley is ideal for this grape variety. The vineyards are on the Fojaneghe estate in the communes of Mori and Isera (Trentino) at a height of 300 metres above-sea-level. The ground is typically layered sedimentary moraine. Breezes from Lake Garda bring good temperature variations from night to day and excellent general ventilation. Whole grape pressing, fermentation in stainless steel at 14-15°C for about 20 days with the use of selected yeasts. The wine rests on the lees for about one month with batonage carried out once a week. 15 days in bottle maturation. Pale straw yellow colour with green reflections. Attractive bouquet with hints of fresh plums and citrus fruit and distinct aromas of apricots and pears. Fresh acidity on the palate; full-bodied and rich with an attractively long mineral finish. Pinot Grigio has had a long and distinguished history in the Trentino area where it goes by the local name of Rulander. The Bossi Fedrigotti version has excellent aromatic qualities and perfect balance thanks to the particular climatic and soil conditions found in the vineyards, which give it remarkable freshness and characteristic minerality. Excellent aperitif; very good with antipasti and soups; goes well with fish and white meats. Serve at 10°C.

Notes:

The two grape varieties are harvested at their optimal ripening time and vinified separately. Pinot Grigio grapes are harvested at the end of August and vinified immediately in order to enhance freshness and aromas. Verduzzo grapes are harvested at the end of September, then further ripened on racks for three weeks. This is a process particularly suitable to this varietal because of its thick skin and it makes for a better concentration of fruit. The Pinot Grigio is fermented at a low temperature and the malolactic fermentation is arrested before completion. The Verduzzo undergoes a short maceration at low temperature before fermentation in barrique where it also completes the malolactic fermentation. The two wines are blended before bottling. Masi is well-known for its specialization in the production of red wines from the appassimento and double fermentation processes. For the production of Masianco, Verduzzo grapes are ripened further after picking; this unusual process for an elegant white wine makes for more roundness, body and richness, characteristics which complement the fine aromas and the elegant fruity notes of Pinot Grigio. The finely judged blend between the two native grape varieties and the particular winemaking technique contribute to the creation of a modern wine with a strong Venetian personality, a “Supervenetian” wine of unmistakable Masi style, like the well-known Campofiorin red. Masianco is an ideal aperitif. It is perfect with hors d’oeuvres, fish, white meats and modern cuisine in general. Recommended serving temperature 8-10° C.

Notes:

Vigneti La Arboleda lies in the famous wine-producing area of Mendoza, western Argentina. The vineyards are at an altitude of 950-1050 metres above-sea-level in the Tupungato valley. The ground is stony, sandy and chalky, with a good content of organic and mineral elements. Fresh and aromatic, Torrontés and Pinot Grigio are the two grapes used for this wine. The Pinot Grigio is picked at the end of February in the mornings when the air temperature does not get above 20°C. The grapes are pressed immediately and the must is refrigerated at 5°C. After 20 hours of racking the must is inoculated with selected yeasts before fermentation in stainless steel at a temperature of between 15°C and 17°C. The Torrontés ripens later and is picked at the beginning of March. After de-stalking and refrigeration of the must at 5°C, cold maceration follows for 20 hours. The wines are assembled after both the consituent grape varieties finish fermenting and have been racked. Ageing 6 months in stainless steel tanks and at least 45 days in bottle. Pale yellow with bright reflections. Elegant nose, fragrant and floral with complex fruit and flower aromas, particularly citrus fruit and green apples. Well balanced on the palate, long and very fresh, with a good structure, too. Attractive hints of sweet citrus fruit shine through. Fresh and aromatic, medium weight; excellent with stronger flavoured fish (tuna and shellfish), white meats and grilled vegetables. Very good with oriental food, particularly sushi and sashimi. Serve at 10°C.

Notes:

Always keeping a careful eye on tradition while ever ready to accept innovation, the Tommasi family has planted a vineyard composed entirely of Pinot Grigio grapes, in the heart of its newest fields in the Valpolicella Classica region. Called "Le Rosse", its vines have been subjected to close planting and the severest pruning, resulting in an extremely low yield of extraordinary richness. Clean and spicy fragrance, typical hints of tropical fruit. Medium-bodied taste with a clean, round and soft taste and a crisp finish. Excellent with light appetizers, soups and fish. Serve at 10°-12° C.