This outstanding expression of the indigenous Barbera grape and of its production zone is a wine that retains an enviable freshness. It surprises us when it first encounters our palate, because it succeeds in reconciling two opposite elements: acidity and structure. It offers an impeccable expression of the terroir of the Asti area, with its concentrated red fruit (especially cherries) but also leather and a faint gaminess. Masaréj, a red of outstanding finesse, matures for almost two years in barrel and then in bottle. It is perfect with beef, game or substantial pasta dishes, but it is also an excellent foil for autumnal delicacies such as mushrooms and truffles or other hearty country fare.
Area: Portacomaro d’Asti
Grapes: 100% Barbera
Alcohol level: 14,5% vol.
Type of soil: In the commune of Portacomaro d’Asti, on the gentle hillsides of the Monferrato in the Province of Asti. The deep, sub-alkaline soils are a mixture of silt and clay, and have evolved on eluvio-colluvial deposits which overlay more ancient deposits: the Clays of Lugagnano and the Sands of Asti.
Vinification and ageing: Traditional vinification in vertical fermentation tanks, with a long (20 days), delicate maceration on the skins, following the crushing and de-stalking of the hand-picked grapes. The wine is de-vatted after 14 days and the malolactic fermentation completes. It is then aged for 1 year in tonneaux of 500 and 700 litres and for a further 8 months in bottle.
Organoleptic characteristics: Compact ruby. The nose reveals intense aromas of violets and peonies, then plums and cherries, inviting black pepper spice and cardamom. Solid, structured in the mouth, markedly by an important caloric support, balanced by freshness and elegant tannins.