MASOT

(Veneto, Italy)

Coming Soon.... 

www.masot.it


Manzoni Extra Brut Rose

100% Incrocio Manzoni

The Incrocio Manzoni varietal is a cross between Raboso Piave and Moscato d’Amburgo, created in 1920 by Professor Luigi Manzoni that resulted in a varietal with large red bunches and Moscato’s aromas with Raboso’s acidity, body and mouthfeel. The grapes are located in Pontesei, in the hills around Treviso, allowing excellent sun exposure. The grapes were hand-harvested in two sweeps in the first two weeks of September, allowed to macerate separately overnight and then gently pressed. Primary fermentation takes place in temperature controlled stainless steel tanks and is then aged for four months. Secondary fermentation uses the charmot method for 35 days. Unlike many others producing wine from Incrocio Manzoni, this version is made with one of the lowest residual sugars in the region - 5g/L.


Prosecco Extra Brut

100% Glera

The grapes come from the Belvedere vineyard, located in a very hilly area and are hand-harvested in the first and second week of September, gently pressed and separated between first and second pressing. Primary fermentation takes place in stainless steel tanks and then aged for four months on lees. Secondary fermentation takes place over 40 days utilizing the Charmot method.


Prosecco Brut

100% Glera

The grapes come from the Belvedere vineyard, located in a very hilly area and are hand-harvested in early September, gently pressed and separated between first and second pressing. Primary fermentation takes place in stainless steel tanks and then aged for four months on lees. Secondary fermentation takes place over a month utilizing the Charmot method.

 

Vino Frizzante, "Colfondo"

100% Glera

The grapes come from the Palu vineyard, located in a hilly area predominantely composed of limestone soils and are hand-harvested in early September. The grapes are gently pressed and separated between the first and second pressing. Fermentation takes place in stainless steel tanks and aged for four months on the lees where secondary fermentation takes place. Unfiltered.