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Masi Modello Delle Venezie Bianco 2010

Other White Blends from Friuli-Venezia Giulia, Italy
  • WW88
12% ABV
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12% ABV

Winemaker Notes

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.

Critical Acclaim

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WW 88
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)
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Masi
Masi, Friuli-Venezia Giulia, Italy
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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."

Friuli-Venezia Giulia

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The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic, and Slavic cultures converge. This is represented in the styles and varieties of wines produced in this region of Italy's far north-east. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano, and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the ubiquitous Pinot Grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights that allow grapes to ripen slowly and evenly.

In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla Gialla, and Malvasia Istriana. Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which continues into Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YNG811923_2010 Item# 126158