Masi Modello Delle Venezie Bianco 2010
Other White Blends from Friuli-Venezia Giulia, Italy
Inviting bouquet: fresh and both floral and fruity at the same time with peach and pear aromas. Very refreshing and attractive on the palate thanks to excellent supporting acidity.
85% Pinot Grigio and 15% other indigenous varieties grown on selected foothill vineyards in the Venetian area, particularly in the "Stra del Milione" estate at Castions di Strada, Friuli. Different soil conditions, mainly calcareous sediments on basalt and clayey ground. The various varieties are harvested separately when fully ripe. They are then vinified in white in the second half of September in stainless steel tanks at controlled temperatures (20 days at 16-18°C) using selected yeasts. No malolactic fermentation. Matured in stainless steel tanks, with 40% of Pinot Grigio aged in oak barrels for three months. After the final assemblage, the wine is given a minimum of one month's bottle aging.
Wilfred Wong of Wine.com - "A pretty amazing white wine, with this much age on it. No, it won't knock your socks off or cause you to go into gyrations that you don't understand. The 2010 Masi Bianco, a nice mix of pinot grigio and other local varieties, is just nice and enjoyable. Shows just a hint of age and plenty of freshness. Citrus and dried nectarines come to mind; good weight on the palate. I like this one with delicate dishes from vegan to white meats. (Best Served: 2012-2015) "
Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines." View all Masi Wines
About Friuli-Venezia GiuliaView a map of Friuli-Venezia Giulia wineries (free-oo-lee veh-netz-ee-ah gwee-yee-ah)
Notable FactsSuccessful grapes of the Friuli include Pinot Bianco, Pinot Grigio and Sauvignon Blanc. Then of course, there's the famed local variety, Tocai Friulano (not any relation to Tokay d'Alsace or Tokay of Hungary), which produces wine that is floral and nutty in character but light-bodied. Ribolla Gialla, another white grape making wine with the floral notes and acidity common to the region - it is a delicious alternative to the international varieties of the area. Reds are not to be forgotten, although found less often. Merlot is the most planted, followed by Cabernet Sauvignon, Cabernet Franc, and few indigenous varieties. Most exports are white.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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