About this wine
Vineyard and terroir
The grapes come from Bossi Fedrigotti vineyards in the municipality of Pomarolo, at 250–320 m above sea level.
Vinification
Marzemino is harvested 7–10 days before Teroldego, and vinification takes place at the Masi winery. Seventy per cent of the grapes are vinified fresh, while the remaining 30% are dried for around 40 days, following the method used for Amarone. The dried grapes are kept separate by variety before pressing and fermentation.
Four separate fermentations take place simultaneously in temperature-controlled stainless-steel tanks. Fermentation begins at 15 °C and reaches 24 °C by the end. Malolactic fermentation follows, after which the lots are blended.
Ageing
The wine matures for 6–8 months in 225 L oak barrels, followed by one month of rest after bottling.
Tasting profile
The wine combines the structure of Marzemino with the greater softness of Teroldego.
